TOMATILLO SALSA

Tomatillo Salsa

2 tbsp oil
1 small onion, finely chopped (3/4 cup)
3 cloves garlic
2 ¼ pounds tomatillos husked and washed
1 fresh Serrano chile, stemmed & seeded
2 tbsp chopped cilantro
½ tsp coarse salt

Heat oil in medium sized saucepan over medium heat. Add onion and garlic, cook, stirring occasionally, 1 minute. Stir in tomatillos, 1 cup water and the chile. Bring to a boil. Reduce to a simmer. Cover, and cook, stirring occasionally, until tomatillos have softened, about 15 minutes. Drain, reserving ¾ cup cooking liquid. Let cool slightly.

Working in batches, puree tomatillo mixture in blender with reserved cooking liquid. Add cilantro and salt, pulse to combine. Can be refrigerated for up to 3 days.