Adapted from: Vegetables by award-winning author James Peterson.
This is great with tortilla chips or as a sauce over grilled meats or enchiladas.
Double the recipe and freeze some for later.
½ pound fresh tomatillos
2 tablespoons olive oil, butter, or rendered bacon fat
1 medium white onion, minced
3 garlic cloves
3 jalapeno chiles, seeded and minced
1 cup broth (or water)
2 tablespoons finely chopped fresh cilantro
Peel off and discard the papery husks and rinse the tomatillos. Chop them coarsely by hand or in a food processor. (Leave them a little chunky, about the texture of hamburger relish.) Heat the oil in a heavy pot over medium heat and stir in the onion, garlic, and chiles. Cook the mixture gently, while stirring, until the onion turns translucent but doesn’t brown—about 10 minutes. Add the chopped tomatillos and the broth, and cover the pot. The recipe says to “simmer gently for about 10 minutes,” but I simmer uncovered for a lot longer, to cook off most of the broth. I like my salsa thicker. When it is the consistency YOU like, stir in the cilantro and season to taste with salt.