Tomatillo Salsa

1. 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. Cook until the jalapenos are soft and the tomatillos are tender, about 20 minutes. Remove from the heat and let stand for 15 minutes to finish cooking the inside of the tomatillos.

2. 2

   Drain the tomatillos and chiles (gently, to avoid breaking up the tomatillos) in a colander. Wipe out the saucepan and set aside. Put the tomatillo, jalapenos, garlic, and cumin in a blender jar and blend for a few seconds, just until the tomatillos are coarsely chopped. Add the cilantro and blend until the sauce is smooth and speckled with finely chopped cilantro. Do not overblend or you will grind the tomatillo seeds and make a thick and pasty rather than smooth and shiny sauce.

3. 3

   Heat the oil in the cleaned pan over medium heat. Pour in the salsa, and bring to a simmer; simmer until lightly thickened, about 10 minutes. Season with salt. The sauce can be stored in the refrigerator for up to 3 days. Reheat over low heat before using.

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