Daisy's Tomatillo Salsa

By pavaldez

Ingredients

• 1 pound fresh tomatillos
• 1 large Spanish onion (about 12 ounces), cut into large chunks (about 3 cups)
• 3 cloves garlic
• 1/2 packed cup coarsely chopped cilantro leaves
• 1/2 jalapeno (seeds and all if you like heat)
• 1/2 lime, juiced
• Kosher or fine sea salt

Preparation

Step 1

Pull the husks from the tomatillos and wash them under cool water until they no longer feel sticky. Cut them into quarters and put them into the work bowl of a food processor. Add the onion and garlic and process until smooth. Add the cilantro, jalapeno and lime juice and process until the jalapeno is finely chopped.

Scrape the mixture into a small saucepan. Season lightly with salt and bring to a boil over medium heat. Cook, stirring occasionally, until most of the liquid is boiled off and the salsa looks relish-y, about 15 minutes. Cool before using. The sauce can be refrigerated for up to 1 week. If refrigerated, you may want to add a little salt and/or lime juice to the salsa before serving.