Salsa Verde II
The tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country’s cuisine.
- Coarse salt
- 12 tomatillos (about 2 1/4 pounds), husks removed, rinsed well
- 2 cloves garlic
- 1 1/2 ounces fresh cilantro (about 1/4 bunch), stems included
- 1 jalapeno chile, ribs and seeds discarded, flesh coarsely chopped
- 1 small white onion, finely chopped
- Freshly ground pepper
Bring a large pot of water to a boil; add salt. Cook tomatillos until pale, about 5 minutes. Drain; cut each into 4 wedges. Puree tomatillos, garlic, cilantro, jalapeno, and onion in a food processor.
Transfer tomatillo mixture to a medium stockpot. Bring to a simmer over low heat; cook until thickened, about 15 minutes. Season with salt and pepper.