Recipe information
Yield
makes about 2 cups
Ingredients
1 (11-ounce) can tomatillos, drained
1 jalapeño, stemmed and cut into thick slices
1/4 medium yellow onion, cut into 1-inch chunks
1 garlic clove
1/2 bunch fresh cilantro, thick stems cut off
1/2 teaspoon kosher salt
Preparation
Put the tomatillos, jalapeño, onion, garlic, cilantro, and salt in a blender and process until smooth.
