Serves 4.

Note: "In Mexico, salsas are anything but a simple dressing," writes Enrique Olvera in "Mexico From the Inside Out." "They're the rhyme and reason of dishes where the protein is really just an excuse to enjoy what is of real interest. If we're served pork with a tomatillo sauce, we praise the sauce. The same thing happens on the street: What matters most is what we put on the taco rather than the taco itself."

1 c. tomatillos, roughly chopped

1 green onion, roughly chopped

1 serrano chile, roughly chopped

• 2 springs cilantro

• 1 tsp. kosher salt, or to taste

• Juice of 1/3 lime


In the bowl of a food processor fitted with a metal blade, pulse together tomatillos, green onion, chile, cilantro and salt and pulse until blended. Stir in lime juice. Taste, and adjust for salt.


Serves 4.

Note: Chile de arbol is also called bird's beak chile. From "Mexico From the Inside Out," by Enrique Olvera.

• 1 white onion, thinly sliced

• 3 tbsp. grapeseed oil

1 garlic clove, roughly chopped

2 chiles de árbol, roughly chopped (see Note)

• 1 tsp. kosher salt, or to taste


In a pan over medium heat, sauté onion in grapeseed oil until it just starts to brown, about 5 minutes. Transfer onion to a food processor fitted with a metal blade. Add garlic, chiles and salt and pulse to combine. Taste, and adjust for salt.