Ingredients

• 1 pound tomatillos, husked, washed and cut into quarters
• 2 - 4 large jalapeno chiles, stemmed, seeded if desired and roughly chopped
• 1/2 medium onion, cut in half
• 1/2 cup cold water
• 2 bunches cilantro, stems and leaves
• 2 teaspoons salt

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Instructions

1. In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.