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Combine all the ingredients in a blender and pulse a few times before blending the ingredients into a puree.
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Transfer to a serving bowl if using right away, or transfer to an airtight container and refrigerate if storing.
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INGREDIENTS
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Fresh versus Canned Tomatillos
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Resist the urge to purchase canned tomatillos.
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Because this is a fresh sauce made with raw ingredients, a canned ingredient will mute the color of the sauce and will not taste fresh.
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In a bind, it is preferable to use unripe green tomatoes and substitute white vinegar for the water.
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Cilantro
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Since the sauce is going to be pureed, its okay to include the tender stems of the herb when measuring it out.
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Just make sure to lightly pack the cilantro in the measuring cup to ensure you are using a sufficient amount of the herb.
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TECHNIQUES
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Cleaning Tomatillos
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Tomatillos come wrapped in a papery husk that usually comes off easily.
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If you find one that is difficult to remove, just soak it under water for a few minutes and it should come right off.
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You will also find that tomatillos have a sticky skin.
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A quick rinse under cold water will remove the stickiness.
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ADVANCE PREPARATION
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The sauce can be made in advance and kept in the refrigerator for up to 1 week.
