Javier’s Salsa Verde

Oh how I wish that I could show you my own version of this, but alas, I am tomatillo-poor here in Paris.

Starving, in fact.

But I can attest to having witnessed the making of this salsa, in Javier’s kitchen, and it is as ridiculously easy to make as it sounds. Just remember to serve it warm. It’s totally up to you whether or not you want to serve gobs of unsalted butter on the side.

I asked Javier if this was something that they did in Mexico. He just laughed.

The big ol’ tub of butter and the salsas red and green are made for us gringas — he didn’t put it that way, exactly, but I know that’s what he meant — and the habanero salsa is for folks who can take the heat.

I happen to love it all.

Javier’s Salsa Verde

Makes 1/2 gallon

4 pounds tomatillos
½ medium onion
6 serrano peppers
½ bunch cilantro (appx 1 cup)
1 teaspoon Mexican oregano
1 teaspoon garlic powder
½ cup sugar
2 ounces Worcestershire sauce
1 teaspoon salt
2 teaspoons chicken base (bouillon)
1 ounce corn oil

1. Boil tomatillos, onion, and serrano peppers until tomatillos change color.

2. Drain off water, put in blender with rest of the ingredients, and blend.

3. Pour into a saucepan with corn oil, and bring to a light boil. Remove foam, and serve warm.