-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.