Tomatillo Salsa

1. 1

   Pull the husks from the tomatillos and wash them under cool water until they no longer feel sticky.

2. 2

   Cut them into quarters and put them into the work bowl of a food processor.

3. 3

   Add the onion and garlic and process until smooth.

4. 4

   Add the cilantro, jalapeno and lime juice and process until the jalapeno is finely chopped.

5. 5

   Scrape the mixture into a small saucepan.

6. 6

   Season lightly with salt and bring to a boil over medium heat.

7. 7

   Cook, stirring occasionally, until most of the liquid is boiled off and the salsa looks relish-y, about 15 minutes.

8. 8

   Cool before using.

9. 9

   The sauce can be refrigerated for up to 1 week.

10. 10

    If refrigerated, you may want to add a little salt and/or lime juice to the salsa before serving.

No additional tips available.