Basic Salsa Verde (Mexican Tomatillo Salsa)

Yield:
Makes 1 quart	/
Active time:
5 minutes	Total time:
15 minutes

Ingredients
1 1/2 pounds tomatillos, husks and stems removed
1 to 2 jalapeņo or serrano peppers, stem and seeds removed
1 small white onion, skin removed, split in half
1 bunch fresh picked cilantro leaves and tender stems
Kosher salt
Directions
1.	Combine tomatillos, serranos, and onion in a medium saucepan and cover with water. Bring to a boil over high heat then reduce to a simmer. Simmer until vegetables are completely softened, about 10 minutes, stirring occasionally to make sure all sides are softened.
2.	Drain vegetables then transfer to a blender. Add cilantro and a large pinch of salt. Blend on medium speed until a chunky puree is formed, about 30 seconds. Transfer to a bowl, season to taste with more salt or lime juice if necessary, and serve. Cooled salsa can be stored in a sealed container in the refrigerator for up to 2 weeks.

http://www.seriouseats.com/recipes/2013/02/basic-salsa-verde-mexican-tomatillo-recipe.html