Made with tart tomatillos (a relative of the tomato) this Mexican green sauce comes together quickly in the food processor. To temper the sharp acidity of the tomatillos, boil them until tender. For an extra kick, don't bother to seed the jalapenos.
- 8 tomatillos, husks removed
- 1/2 onion, chopped rough
- 1-2 jalapeno chilies, chopped rough
- 2 garlic cloves
- juice of 1 lime
- 1/2 cup packed fresh cilantro
- 1/2 teaspoon salt
Place tomatillos in saucepan, cover with water, and bring to a boil over high heat. Once boiling, reduce heat to low and simmer until tomatillos are brownish-green and soft, 5 to 7 minutes. Meanwhile, fill large bowl with ice water. Transfer tomatillos to ice water and cool. Meanwhile, pulse onion, chilies, and garlic in food processor until coarsely ground. Using a slotted spoon, transfer tomatillos to food processor along with lime juice, cilantro, and salt. Puree until smooth, scraping down sides as necessary. Salsa can be refrigerated in airtight container for up to 4 days.