- 12 tomatillos, husked and quartered, about 2 cups
- 2 cups roughly chopped cilantro leaves and tender stems
- 1 or 2 serrano chiles, split lengthwise and chopped
- 1/2 teaspoon salt
- Purée the ingredients in a blender or food processor with 1/2 cup ice water. The salsa is best the day it is made but will keep a couple of days in the refrigerator.