-Take the skins off of 1 pound of tomatillos.
-Put the whole tomatillos in a saucepan and cover with water.
-Halve 1 medium sized onion.
-Roughly chop one half and reserve the other half.
-Add the chopped half onion to the pan, along with the following:
2 whole cloves of garlic
1 jalapeno (with just the stem cut off, leaving it whole seeds and all)
-Boil until tender, about 7-10 minutes.
-Drain out all but about 1 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 ½ tsp 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 the remaining onion half 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.