-Take the skins off of 1 pound of tomatillos.
-Put the whole tomatillos in a saucepan and cover with water.
-Then add the following:
Half an onion (roughly chopped)
1-3 whole cloves of garlic
1-2 jalapenos (optional)
-Boil until tender, about 7-10 minutes.
-Drain out all but 1 scant cup of water and then put the tomatillos etc. in a blender.
-Roughly chop ½ a bunch of cilantro and add it to the blender with a big pinch of sea salt.
-Carefully begin blending the mixture, starting slow so that the hot liquid doesn’t splash you.
-Puree until mostly smooth, about 30 seconds, and then put the salsa in a bowl.
-Finely chop ½ an onion and another ½ bunch of cilantro and stir in.
-Taste for salt.
-We like to eat this salsa warm, but it also keeps well for several days in the fridge.