Tomatillo Salsa (Salsa Verde)

• 2 pounds tomatillos (husked and rinsed)
• 2 to 3 serrano peppers (roasted, stems removed)
• 2 cloves garlic
• 1 cup water (reserved from cooking the tomatillos)
• 2 cups cilantro (divided)
• 1 teaspoon kosher salt

Instructions

1. Cook the Tomatillos: Place tomatillos in a saucepan and cover with water. Bring to a boil and cook until softened, about 8–10 minutes. Reserve 1 cup of the cooking liquid before draining.2 pounds tomatillos, water
2. Roast the Peppers: Roast the serrano peppers over an open flame, under a broiler, or in a dry skillet until lightly charred.2 to 3 serrano peppers
3. Blend the Base: Add the cooked tomatillos, roasted serranos, garlic, 1 cup of cilantro, salt, and ½ cup of the reserved cooking liquid to a blender. Blend until mostly smooth.2 pounds tomatillos, 2 to 3 serrano peppers, 2 cloves garlic, 1 cup cilantro, 1 tsp salt
4. Add Fresh Cilantro: Finely chop the remaining cilantro and stir it into the salsa.1 cup cilantro
5. Adjust the Consistency: Add additional reserved cooking liquid if needed to reach the desired consistency. Taste and adjust salt as needed.reserved cooking liquid
6. Serve: Serve immediately or refrigerate until ready to use.