1 pound tomatillos (about 9 small), husked *, cut in half
1/3 cup chopped red onion
1/3 cup chopped fresh cilantro
2 jalapeño chiles, seeded and chopped
2 tablespoons fresh lime juice
1 teaspoon salt
Place tomatillos, onion, cilantro, jalapeño, juice and salt in blender or food processor. Puree. Place in bowl.
For best flavor, refrigerate, covered, a few hours or overnight.
NOTE:
* Tomatillo Technique
Peel outer papery sheath and discard. Cut out small stem if there is one. Slice in half and it’s ready to use.