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
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.
c.1997, M.S. Milliken & S. Feniger, all rights reserved