tomatillos

Adapted from Simply Mexican by Lourdes Castro. We like this sauce because it adds a very fresh taste and does not require roasting the tomatillos.

Makes about 2 cups

1 lb. tomatillos,
1-2 jalapenos
1 c. cilantro leaves
1 clove garlic
1/2 onion
1 tsp. salt
2 Tbls. water, or more if needed to thin

Remove husks from the tomatillos, soak them in water for a few minutes then remove husks. Cut into quarters. Remove stem and seeds from jalapenos and stems from cilantro. Place all ingredients in a blender and pulse to a puree.

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