1 pound fresh Tomatillos, husked, rinsed and quartered
1 fresh Hot Pepper or Serrano chili, seeded and chopped
1/2 a large white Onion, cut into 4 wedges
2 Garlic cloves, chopped
1/2 cup water
1/2 cup Cilantro, chopped
1 tablespoon fresh Lime Juice
1 teaspoon Salt
In a blender, coarsely puree tomatillos, chili, onion, garlic, water and salt.
Simmer the puree in a heavy skillet, stirring occasionally, until slightly thickened, about 15 minutes.
Transfer to a bowl and cool to room temperature, then stir in cilantro, lime juice and salt to taste.
Gina Marie Miraglia Enriquez, September 2007