Salsa Verde

• 1 pound tomatillos, husks removed and rinsed
• 2 cloves garlic
• 2 jalapeno chiles, stems removed
• Leaves from 1/2 bunch cilantro (about 1/2 cup packed)
• 1 large shallot lobe or small onion, chopped (about 1/4 cup)
• 1/2 teaspoon coarse kosher or sea salt, plus more to taste
• 1 tablespoon vegetable oil

1. Combine the tomatillos, garlic, and jalapenos in a medium pot and cover with water.
2. Place over high heat and bring to a boil.
3. Decrease the heat to medium and cook until the tomatillos change in color from bright to pale olive green and are quite soft but not yet coming apart, about 10 minutes.
4. Transfer the tomatillos, garlic, one of the jalapenos, and 1/2 cup of the cooking liquid to a blender; remove the center of the lid and place a dish towel over it so steam can escape.
5. Puree until smooth.
6. (If you have an immersion or handheld blender, you can do this right in the pot; pour out all but 1/2 cup of the cooking liquid and fish out one of the jalapenos before proceeding.)
7. Add the cilantro, shallot, and salt; puree until smooth.
8. Taste and add salt as needed.
9. Also taste for heat and add part or all of the remaining jalapeno, if desired, and puree.
10. Discard the cooking water in the pot, pour in the vegetable oil, and return the pot to medium-high heat.
11. Add the sauce and bring to a boil, then decrease the heat to medium-low and simmer the sauce until it thickens a bit and deepens in flavor and color, about 5 minutes.
12. Transfer to a container to cool completely.
13. Use immediately, or refrigerate for up to several weeks.

garlic, jalapeno chiles, cilantro, shallot, coarse kosher, vegetable oil

Taken from www.epicurious.com/recipes/food/views/salsa-verde-382494 (may not work)