1 pound fresh tomatillos (about 8), husked and washed
1/2 small onion , chopped coarse
1 medium jalapeño chile , seeds and ribs removed (seeds minced and reserved), chile minced
1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon)*
1/2 cup packed fresh cilantro leaves
1 tablespoon juice from 1 lime
* As usual, I thought this was too much garlic, while sinboy thought it was just right.
1. Bring 2 quarts of water to a boil in a large saucepan. Fill a medium bowl with ice water. Stir in 2 teaspoons salt and the tomatillos into the boiling water and cook until the color of the tomatillos dulls slightly and they are tender but not mushy, 8 to 10 minutes. Drain the tomatillos, transfer to the ice water, and let cool, about 5 minutes.
2. Drain the tomatillos (no need to pat dry) and transfer to a food processor. Add the remaining ingredients and 1/2 teaspoon salt and process until roughly chopped, about 7 pulses. Season with the reserved minced jalapeño seeds and salt to taste and serve. The salsa can be refrigerated in an airtight container for up to 5 days; return to room temperature and season with salt and lime juice to taste before serving.
sinboy declares this the best salsa he has ever eaten, ever. I'm not used to salsa verde that doesn't have a vinegar tang--this is actually quite sweet, and very mild--but once I got past that I agreed that this version is pretty amazing. It probably helped that everything except the lime was from our farmer's market. I love tomato-and-pepper season!