Salsa Verde

1. 1

   Into a pot of boiling water put the tomatillos, onion, jalapeno, and garlic, and cook for about 8 minutes.

2. 2

   Strain the vegetables from the pot and reserve the cooking liquid.

3. 3

   Put the vegetables and cilantro in a blender or food processor and pulse.

4. 4

   Add the reserved cooking liquid 1/2 cup at a time and process to the consistency of a pourable puree.

5. 5

   Transfer to a large bowl, add the lime juice, and season with salt and pepper to taste.

6. 6

   The sauce can be stored in an airtight container in the refrigerator for up to two weeks.

7. 7

   If you cant find fresh tomatillos in your local supermarket, you can use a 28-ounce can of tomatillos.

8. 8

   The flavor of the canned isnt as bright as the fresh, but its not too shabby in a pinch!

No additional tips available.