Ingredients
- 1 pound tomatillos, husked, washed and cut into quarters
- 2 to 4 large jalapeno chiles, stemmed, seeded if desired and roughly chopped
- 1/2 cup cold water
- 1/2 medium onion, cut in half
- 2 bunches cilantro, stems and leaves
- 2 teaspoons salt
Directions
Place the tomatillos, jalapenos and water in a blender or a food processor fitted with the metal blade. Puree just until chunky. Then add the remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.
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