Salsa Verde... a versatile salsa that can be used in a variety of sauces or just the way it is. I originally got this recipe from Tyler Florence...Food Network. It is easy and quick to do. An alternate sauce for Mexican dishes...soft tacos, enchiladas, nachos etc. The trick to it is to season it well and add some water to thin it out a bit as it can get thicker when it is chilled. Hop eyou enjoy...
Note: This is the basic recipe and yields about 2 cups.
You will need:
4 medium tomatillos, husked and rinsed
2 jalapenos, stemmed
1/2 medium onion, peeled and quartered
2 garlic clove, peeled
1 handful fresh cilantro leaves, coarsely chopped
1 lime, juiced
1 teaspoon toasted cumin seeds (I omitted)
2 jalapenos, stemmed
1/2 medium onion, peeled and quartered
2 garlic clove, peeled
1 handful fresh cilantro leaves, coarsely chopped
1 lime, juiced
1 teaspoon toasted cumin seeds (I omitted)
Directions:
1. Bring a pot of water to a boil; add the tomatillos, jalapenos, onion, and garlic.
1. Bring a pot of water to a boil; add the tomatillos, jalapenos, onion, and garlic.
2. Simmer for 10 to 15 minutes, until the tomatillos are soft. 
3. Drain and cool slightly, then put them in a blender.
4. Add the cilantro, lime juice, and cumin. Puree for a few seconds to blend, and then pour in about a 1/4 cup of water and process to a coarse puree; taste and season with a generous(this is key!) pinch of salt.
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