Tomatillo Salsa

Yield:
1 1/2 cups
Level:
Easy
Ingredients
  • 1/2 pound tomatillos, husked, washed and cut into quarters
  • 1 to 2 large jalapeno chiles, stemmed, seeded and roughly chopped
  • 1/4 cup cold water
  • 1/2 small onion, cut in half
  • 1 bunch cilantro, stems and leaves
  • 1 teaspoon coarse 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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