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.
Ingredients
- 1 small jalapeño, stems removed
- 4 tomatillos, husks removed
- 1 cup cilantro
- 1 clove garlic, peeled
- 1⁄4 white onion, sliced
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Instructions
Step 1
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.
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