from NYTimes Cooking
- 1 pound tomatillos, husked and rinsed
- 2 to 4 jalapeño or serrano chiles, seeded for a milder salsa, coarsely chopped
- ¼ cup chopped onion, soaked for 5 minutes in cold water, drained and rinsed
- ¼ to ½ cup coarsely chopped cilantro (to taste)
- Salt to taste (about ½ teaspoon)
- ¼ to ½ cup water, as needed
Place the tomatillos in a saucepan, cover with water and bring to a boil. Reduce the heat and simmer for 8 to 10 minutes, flipping them over halfway through, until softened and olive green. Remove from the heat. Transfer to a blender. Add the chiles, onion, cilantro, and ¼ cup water to the blender and blend to a coarse puree. Transfer to a bowl, add salt, and thin out as desired with water. Taste and adjust salt, and set aside for at least 30 minutes before serving, to allow the flavors to develop.
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