Salsa Verde is perfect to make when you want to serve up Chilaquiles, chilaquiles are a wonderful way to use up stale corn tortillas. Chilaquiles are a popular dish is Mexico, salsa verde is one of the more popular sauces that is served over the top of the Chilaquiles.
Salsa Verde
12 ounces tomatillos, about 14 husks removed and rinsed
4 serrano chiles or to taste
1 garlic clove, chopped
1 tablespoon vegetable oil
salt to taste

Put the tomatillos and chilies into a small pan, cover with water, and simmer until they are soft, but not falling apart. Drain all all but 1/2 cup of the cooking water. Transfer to a blender add garlic and blend until smooth, salt to taste.

Links for Chilaquiles
Chilaquiles by Simply Recipes
How to make Chilaquiles

Chili Cora Salsa is one of my favorite salsa’s from Dianne Kennedy’s book My Mexico, she flavors fresh tomatillos with dried cascabel peppers, so wonderful is this dish. Serve with chips and salsa, I bet Chili Cora Salsa will become on of your favorite salsa recipes.
Chili Cora Salsa
1/2 pound tomatillos, about 9 medium
7 dried cascabel chilies
2 tablespoons lard, or vegetable oil
2 garlic cloves, roughly chopped
1/2 cup water
salt to taste

Remove the husks from the tomatillos, rinse, cover with water in a saucepan and simmer until soft but not falling apart, this will take about ten minutes. Wipe the chilies clean with a damp cloth and remove the stems. Heat the lard in a skilled and fry the chiles, turning them so that they do not burn, if they burn the sauce will be bitter. Remove with a slotted spoon, and when cool crumble into a blender. Add the garlic and water, and blend to a rough texture, add the drained tomatillos and salt to taste, then blend to a smooth consistency.

This recipe was adapted from Dianne Kennedy’s My Mexico