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1
Put the tomatillos and jalapenos in a medium saucepan, pour in enough cold water to barely cover (about 3 1/2 cups) and bring to a boil.
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2
Cook until the jalapenos are soft and the tomatillos are tender, about 20 minutes.
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3
Remove from the heat and let stand for 15 minutes to finish cooking the inside of the tomatillos.
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4
Drain the tomatillos and chiles (gently, to avoid breaking up the tomatillos) in a colander.
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5
Wipe out the saucepan and set aside.
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6
Put the tomatillos, jalapenos, garlic and cumin in a blender jar and blend for a few seconds, just until the tomatillos are coarsely chopped.
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7
Add the cilantro (see Note 1 below) and blend until the sauce is smooth and speckled with finely chopped cilantro.
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8
Do not over blend, or you will grind the tomatillo seeds and make a thick-and-pasty rather than smooth-and-shiny sauce.
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9
Heat the oil in the cleaned pan over medium heat.
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10
Pour in the salsa, bring to a simmer, and simmer until lightly thickened, about 10 minutes.
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11
Season with the salt.
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12
The sauce can be stored in the refrigerator for up to 3 days.
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13
Reheat over low heat before using.
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14
Note 1: When trimming, washing, and drying the cilantro, keep it more or less in bunch form, then add the bunch to the blender jar stems down; they will quickly be pulled into the liquid and chopped, avoiding over blending.
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15
Note 2: VARIATION Green Salsa For the Table.
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16
Coarsely grind 2 roasted and peeled jalapenos with a large pinch of salt in a molcajete or in a mortar with a pestle.
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17
Stir in 2 cups cooled Cooked Green Salsa, 1/2 cup finely chopped white onion, 1/2 cup chopped fresh cilantro and salt to taste.
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18
(Alternatively, blend the chopped jalapenos and sauce in a blender jar using quick on/off pulses just until the jalapenos are coarsely chopped.
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19
Scrape into a bowl and stir in the onion, cilantro, and salt.)
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20
Let stand for 1 hour before serving.
