Ingredients

• 8 tomatillos, husks discarded
• 2 fresh jalapeno chiles with seeds, chopped
• 1 small handful fresh coriander leaves, washed well and spun dry
• 1/4 cup water
• 1/2 small white onion, chopped fine
• 1/4 teaspoon coarse salt, or to taste
• 1 bag tortilla chips

Browse by ingredient

Instructions

1. Rinse tomatillos under warm water to remove stickiness and dry them. Quarter tomatillos and in a blender puree with jalapenos, coriander, and water until very smooth. In a bowl, stir together tomatillo mixture, onion, and salt. Salsa may be made 10 hours ahead and chilled, covered. Bring salsa to room temperature before serving. Serve with tortilla chips.