Make this explicitly as a nacho garnish, or serve it as a replacement for store-bought salsa. Adapted from Stephen Tanner at The Commodore in Brooklyn.
- 1 small jalapeño, stems removed
- 4 tomatillos, husks removed
- 1 cup cilantro
- 1 clove garlic, peeled
- 1⁄4 white onion, sliced
Heat jalapeno and 3 cups water in a 4-qt. saucepan; boil. Add tomatillos and remove from heat; let cool in water, about 30 minutes, then strain. Place jalapeño, tomatillos, cilantro, garlic, onion, and salt in a blender; purée until smooth.