Every taco stand we visit offers at least 3 salsas, usually mild, medium and hot. This one is on the hotter side.
For a milder flavour, either remove the seeds and veins from the chile before blending or just use half of it. Or both.
The key here is not to overcook the tomatillos. They will turn from bright green to a sort of dull army or khaki green quite quickly. Anything beyond army green means the tomatillo is overcooked and will be bitter. If your tomatillos turn yellow, toss the batch and start over.
Cooked Green Salsa
1 fresh green Serrano or Jalepeno chile
10 medium size (about 1/1/2 ” diameter) tomatillos, outer husks removed
2 cloves garlic
1/2 small onion, roughly chopped.
salt to taste
taco chips for serving
in a medium saucepan, boil the serrano and the tomatillos until the tomatillos loose their shiny green colour and take on a sort of drab khaki or “army” green. Drain well.
Put all ingredients into your blender, pulse until more or less smooth. Add salt to suit your taste.
Pour into serving bowl and serve with fried tortilla or taco chips.