Recipe information
Yield
makes about 2 cups
Ingredients
10 small purple or green tomatillos (about 10 ounces total), husked and washed
1/2 small onion, coarsely chopped
2 jalapeño peppers, coarsely chopped
6 sprigs fresh cilantro, leaves only
1 1/2 teaspoons coarse salt
Preparation
Step 1
Put the tomatillos in a medium saucepan; cover with water by 1 inch. Bring to a boil, then reduce to a simmer. Cook 4 minutes. Drain, reserving 1/2 cup cooking liquid.
Step 2
Process tomatillos, onion, jalapeños, cilantro, salt, and 1/4 cup liquid in a blender until a slightly chunky sauce forms, adding more liquid as needed. Refrigerate in an airtight container up to 3 days.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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