Tomatillo Salsa

¾ cup water

1 lb. tomatillos, husked, cored and cut into 4 to 6 wedges

½ cup onion, chopped

½ cup or a big handful of cilantro

1 -2 jalapenos, seeded and chopped

1 garlic clove, center stalk removed and pressed

1 tsp. cumin

½ tsp. Kosher salt

Juice of half a lime

Place water in skillet and bring to boil. Add onion and simmer for 5 minutes. Add tomatillos, cover and simmer for 6 minutes.

Meanwhile, chop cilantro in food processor. Leave it in and add the garlic. Process again.

Add the tomatillos and onions with a slotted spoon or just drain quickly through a sieve. (You can save the liquid to cook rice in.) Add cumin, salt and lime juice. Pulse on and off until you get desired texture. (I like it slightly coarse.) Taste for seasoning. Refrigerate until ready to serve.