- 1/2 pound tomatillos, husks removed
- 1/2 cup fresh lime juice
- 1/2 small onion, coarsely chopped
- 1/4 cup water
- 4 jalapeños, seeded and coarsely chopped
- 4 cilantro sprigs
- 3 garlic cloves
- In a small saucepan, sprinkle the tomatillos with a pinch of salt. Cover with water, bring to a boil and cook just until the tomatillos change color, about 5 minutes. Drain and let cool. Transfer the tomatillos to a blender, add the remaining ingredients and puree.
The sauce can be refrigerated overnight.