Chef's tip: When blending sautéed jalapenos, add them one at a time until the blend reaches the desired heat. Similarly, start adding salt with ¼ teaspoon if you want salt. If you still prefer more brightness, add 1 teaspoon lime juice.
1 tbsp olive oil
1 pound tomatillos (six medium)
½ cup white onion, sliced
2 jalapenos, seeded and sliced in half
2 cloves garlic, peeled
¼ cup water
¼ tsp salt
½ cup cilantro
Peel and scrub off the sticky residue from each tomatillo then slice in half. In a large skillet, bring olive oil to medium-high heat and sauté tomatillos skin side down for one minute. Add the onion, jalapenos and garlic to the skillet and sauté for another 5-6 minutes. As tomatillos begin to brown, transfer them to a blender. Deglaze the remaining contents in the skillet with water and transport to the blender with the tomatillos. Add salt and cilantro to the blender and blend until desired consistency. Store salsa in the refrigerator up to one week.
Makes: 4 servings, ¼ cup each
Nutrition per ¼ cup serving: 77 calories, 0.0 g cholesterol, 4.6 g total fat, .6 g saturated fat, 9 g carbohydrate, 2.6 g fiber, 122 g sodium, 1.4 g protein