Serve: 8 Prep: 5 minutes Cook: 10 minutes
- 1 lb tomatillis, husked
- 1 jalapeno chile, halved lengthwise and seeds discarded
- 1/3 cup cilantro leaves
- 2 cloves, garlic
- salt to taste
- Heat a large skillet over medium-high heat:
- Add the tomatillos and chile and cook, stirring occasionally, until the tomatillos are softened about 8 minutes.
- Let cool.
- Using a food processor, mix the tomatillo & chile, garlic, cilantro until almost smooth; season with salt.