Receta Tomatillo Salsa (Salsa De Tomate Verde)
by Global Cookbook

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Ingredientes

In a saucepan over high heat, combine the water and 1 tsp. of the salt and bring to a boil. Add in the garlic, chilies and tomatillos and cook, uncovered, till soft, 8-10 min. Drain, reserving 1/2 c. of the liquid. When cold sufficient to handle, stem the chilies and tomatillos.
In a blender or possibly in a food processor fitted with the metal blade, combine the garlic, chiles, tomatillos, reserved liquid, cilantro and remaining 1-1/2 tsp. salt. Process to create a smooth puree, then transfer to a bowl. Stir in the minced onion.
Let the salsa cold to room temperature, then serve. The salsa can be stored tightly covered in the refrigerator for up to 1 week.
Found on most tables in Mexican homes and restaurants, this versatile condiment enhances any savory dish. It is made with tomatillos, that are known in Mexico as tomates verdes; and although they aren't, in fact, related to tomatoes, their size, shape and texture are similar. You'll find them fresh, covered in their brown papery husks, in ethnic markets, well-stocked food stores, or possibly in fruit and vegetable shops; they are also sold canned.