Ingredients
1 pound tomatillos, husks removed3 to 4 serrano peppers, stems removed1/4 cup chopped onion4 tablespoons chopped fresh cilantro, divided2 garlic cloves, peeled1 teaspoon salt
Preparation
In an ungreased skillet, cook tomatillos over medium heat until browned, about 10 minutes, turning frequently. Cool on a wire rack. For a milder flavor, remove veins and seeds from serrano peppers; finely chop peppers.
In a food processor, combine tomatillos, peppers, onion, 2 tablespoons cilantro, garlic and salt; cover and pulse just until mixture is coarsely pureed.
Transfer to a serving bowl; sprinkle with remaining cilantro. Refrigerate until serving.
