Makes 2 cups


  • 6 to 8 tomatillos, coarsely chopped (2 cups)
  • 1 small sweet onion, large-diced
  • 1 packed cup fresh cilantro stems and leaves
  • 2 Tbsp. freshly squeezed lime juice
  • 1 tsp. ground cumin
  • 1 1/2 Tbsp. thinly sliced seeded serrano chilies
  • 1 Tbsp. extra-virgin olive oil
  • Kosher salt


    Combine the tomatillos, onion, cilantro, lime juice, cumin, chilies and olive oil in a blender and puree until smooth. Season with salt to taste. This can be prepared ahead of time, and will keep refrigerated for up to 1 week.

    Reprinted from The Chef and the Slow Cooker . Copyright © 2017 by Fried Pie, LLC. Photographs copyright © 2017 by Andrew Thomas Lee. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.

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