makes 2 cups
1 lb. tomatillos, husk removed
1/2 cup roughly chopped cilantro
1 large garlic clove, peeled and chopped
2 Tbsp. chopped white onion
1/2 tsp sea salt
1 jalapeño, seeded and chopped
Rinse tomatillos. Place them in a pan, barely cover with water, and bring to a simmer. Cook until tomatillos turn a lighter, faded green and are just soft, but not falling apart, about 5 minutes. Reserve 1/2 cup cooking liquid. Drain the tomatillos and set aside to cool.
In a food processor or blender, combine the reserved cooking water, cilantro, garlic, onion and salt. Blend until almost smooth. Add the tomatillos and pulse a few times to break them up. The sauce should have a rough texture. Serve with tortilla chips.
-The Art of Mexican Cooking by Diana Kennedy/Coop recipe handout