SALSA VERDE

MAKES: about 2 cups

INGREDIENTS:

• 10 medium tomatillos, husks discarded, rinsed, and chopped
• 1–3 jalapeño chiles, stemmed, seeded, and coarsely chopped, to taste
• 2 small garlic cloves, peeled
• Salt

INSTRUCTIONS:

1.  Place the tomatillos in a small saucepan, along with the jalapeños, bring to a boil, and cook for 5 to 10 minutes, or until soft. Let cool.
2.  Place the tomatillos, jalapeños, garlic, and 1 teaspoon salt in a blender and blend until smooth. Add more salt to taste if necessary. (The salsa can be made up to 2 days ahead and refrigerated.)

COOK’S NOTE:

• If you can’t find fresh tomatillos, use canned. Drain them, and don’t boil.