In the past few years I’ve grown to love Tomatillo salsa (aka salsa verde), and this is a fresh and vibrant take on the traditional favourite. I began by boiling three large tomatillos and a serrano chili.
Once the tomatillos has been boiled properly (indicators are their skins turning brown and lifting away from the tomatillo, and the tomatillo itself going a little brown) I added them, and the chili, to the mix.
The cilantro added the perfect amount of depth that we needed. We poured the salsa into a bowl, and stuck it in the fridge for 20 minutes to chill, since the boiled tomatillos and chili had made it unusually warm. After that, we topped it with fresh cilantro and served it alongside homemade fajitas! Delicious, simple and different- this salsa is a lovely addition to any Mexican meal.