I have to remind myself that some birds weren't meant to be caged. Their feathers are just to bright. And when they fly away, the part of you that knew it was a sin to lock them up does rejoice. But your world is just that much colder and emptier that they're gone. I don't know... maybe I just miss my friend. - Stephen King, The Shawshank Redemption

06.12.22 1630 [PST]

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Tomatillo Salsa

(makes 1 1/2 cups)
1/2 pound tomatillos (5 or 6), husked, rinsed, and coarsely chopped
1/2 cup chopped cilantro
2 fresh serrano or jalapeno chiles, coarsely chopped, including seeds, or more to taste
2 tablespoons chopped white onion
1 large garlic clove, peeled
3/4 teaspoon fine salt, or 1 1/2 teaspoons kosher salt

Put the tomatillos in the blender jar first, then add the remaining ingredients. Blend until the salsa is very smooth (the tomatillo seeds will still be visible), at least a minute. Season to taste with additional chile and salt, and blend again.

This salsa tastes best no more than a few hours after you make it.


It takes a minute or so for the blades of the blender jar to catch raw chopped tomatillos. Once they do, all the ingredients will be pulled toward them. Be patient, and do not add any water. If the tomatillos don't liquidize after a minute or so, stop the blender, prod them with a wooden spoon, and try to blend again.