-Take the skins off of 1 pound of tomatillos.
-Put the whole tomatillos in a saucepan and add 1½ cup water.
-Then add the following:
1 leek, roughly chopped
3 whole cloves of garlic
2-4 jalapenos seeds and all
-Boil until tender, about 7-10 minutes.
-Drain out about ½ cup of the liquid 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 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.