Fresh Tomatillo Sauce

• 1 pound (about 9) tomatillos, husks removed, rinsed, and quartered
• 2 jalapenos, stemmed and halved
• 1 cup lightly packed fresh cilantro stems and leaves
• 1 clove garlic
• 1/2 onion
• 1/2 teaspoon salt
• 2 tablespoons water

1. Combine all the ingredients in a blender and pulse a few times before blending the ingredients into a puree.
2. Transfer to a serving bowl if using right away, or transfer to an airtight container and refrigerate if storing.
3. INGREDIENTS
4. Fresh versus Canned Tomatillos
5. Resist the urge to purchase canned tomatillos.
6. Because this is a fresh sauce made with raw ingredients, a canned ingredient will mute the color of the sauce and will not taste fresh.
7. In a bind, it is preferable to use unripe green tomatoes and substitute white vinegar for the water.
8. Cilantro
9. Since the sauce is going to be pureed, its okay to include the tender stems of the herb when measuring it out.
10. Just make sure to lightly pack the cilantro in the measuring cup to ensure you are using a sufficient amount of the herb.
11. TECHNIQUES
12. Cleaning Tomatillos
13. Tomatillos come wrapped in a papery husk that usually comes off easily.
14. If you find one that is difficult to remove, just soak it under water for a few minutes and it should come right off.
15. You will also find that tomatillos have a sticky skin.
16. A quick rinse under cold water will remove the stickiness.
17. ADVANCE PREPARATION
18. The sauce can be made in advance and kept in the refrigerator for up to 1 week.

jalapenos, cilantro, clove garlic, onion, salt, water

Taken from www.epicurious.com/recipes/food/views/fresh-tomatillo-sauce-380210 (may not work)