1 pound tomatillos
1 fresh jalapeno pepper
1 small white onion
5-6 cloves garlic
1 t salt
1 bunch cilantro
Bring a pot of water to a boil. Husk and rinse the tomatillos. Quarter the onion. Peel the garlic. Remove the stem from the jalapeno and remove the seeds and veins if you want – I leave them in. Drop the veggies and salt into the boiling water. Simmer for about 5-10 minutes, until the tomatillos are soft, but have not burst.
Remove the tender veggies from the cooking liquid with a slotted spoon. Add the zest of a lime, the juice of a lime and a huge handful of chopped cilantro. Sometimes I add just a bit of the cooking liquid if the finished product is too thick.
Whirl until well blended – Be careful with this step – Hot liquids in the processor can be dangerous!