Tomatillo Salsa

• 8 tomatillos* (about 10 ounces), husks discarded
• 2 fresh jalapeno chiles with seeds, chopped (wear rubber gloves)
• 1 small handful fresh coriander leaves, washed well and spun dry
• 1/4 cup water
• 1/2 small white onion, chopped fine
• 1/4 teaspoon coarse salt, or to taste
• available at Mexican markets, specialty produce markets, and some supermarkets.

1. Rinse tomatillos under warm water to remove stickiness and dry them.
2. Quarter tomatillos and in a blender puree with jalapeno, coriander, and water until very smooth.
3. In a bowl stir together tomatillo mixture, onion, and salt.
4. (Salsa may be made 10 hours ahead and chilled, covered.
5. Bring salsa to room temperature before serving.)

rubber, coriander, water, white onion, coarse salt, markets

Taken from www.epicurious.com/recipes/food/views/tomatillo-salsa-12685 (may not work)