Mario Batali: Chilaquiles with Tomatillo Salsa
By Mario Batali, Tribune Content Agency
on
Tomatillo salsa
1 1/2 pounds tomatillos (husked and rinsed)
3 garlic cloves
1/2 bunch of cilantro
1 Serrano chili
2 limes (juiced)
1 orange (juiced)
Salt and pepper to taste
Roughly chop all of the ingredients except for the orange.
Add tomatillos to a blender, along with the garlic, cilantro and Serrano chili (use half the chili if you don't like too much spice). Squeeze in half the lime juice, the orange juice and add a generous pinch of salt.
Blend until almost smooth but leave a bit of texture to the sauce. Squeeze in the rest of the lime juice and adjust seasoning.
(Mario Batali is the award-winning chef behind twenty-four restaurants including Eataly, DelPosto, and his flagship Greenwich Village enoteca, Babbo.)
