- 4 large tomatillos, papery husks removed
- 2 tablespoons diced white onion
- 1 serrano chile, stemmed
- 8 sprigs cilantro, stemmed
- 1/2 teaspoon salt, or to taste
- Wash the tomatillos well with warm water to remove the naturally sticky coating, which is bitter. Cut them into quarters.
- Pulse the tomatillos in a food processor with the remaining ingredients until a slightly chunky texture is achieved.
- Taste for salt and serve as soon as possible to enjoy maximum bite and crunch.