1 pound tomatillos, husked, washed and cut into quarters
2 - 4 large jalapeno chiles, stemmed, seeded if desired and roughly chopped
1/2 medium onion, cut in half
1/2 cup cold water
2 bunches cilantro, stems and leaves
2 teaspoons salt
In blender place tomatillos, jalapenos and water. Puree until just chunky. Add 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.
c.1997, M.S. Milliken & S. Feniger, all rights reserved