By not over blending the sauce once the herbs are added, a fresh flavor and texture of the herbs is retained. I have also enjoyed this sauce over hard-scrambled eggs at breakfast, alongside hot tortillas to make breakfast tacos.
- ¾ pound firm tomatillos
- 1 fresh chile serrano
- 1 medium white onion, roughly chopped
- 1 medium clove garlic, peeled
- 20 sprigs each of cilantro, flat-leaf parsley, and watercress (if unavailable, use extra cilantro in place of watercress)
- 1 teaspoon salt or to taste
- 1/8 teaspoon sugar if necessary
- 1tablespoon vegetable oil
Cook the tomatillo, chile, onion and garlic in boiling water for 5 minutes. Strain and puree in blender, adding a bit of the cooking water if necessary to get the blades moving. Add all the herbs and puree briefly, leaving some texture to the salsa.
In a skillet, heat the oil, add the pureed mixture and cook for about 15 minutes. Add salt to taste and the sugar if needed to cut the tartness of the tomatillos.
To serve with the Swiss chard tamales, above, ladle some sauce onto plates and place the tamales on top or, for a less formal presentation, pour some sauce over tamales.