2 or 3 jalapenos, stemmed and halved
1 pound (about 9) tomatillos, husks removed, rinsed and quartered
1 cup lightly packed fresh cilantro stems and leaves
1 clove garlic
1/2 medium onion, roughly chopped
1/2 teaspoon salt
Taste a bit of a jalape?o to check heat level. If it seems too mild, use 3 peppers.
Combine all ingredients plus 2 tablespoons water in a blender. Pulse a few times before blending into a pur?e. Add a bit more water if needed: the salsa should be pourable. Serve.
Note: Salsa can be stored in a tightly covered container in refrigerator for up to a week.