Al's Salsa Verdé

6 tomatillos
Fresh cilantro
2 or 3 garlic cloves
1 or 2 jalapeño or serrano peppers (more or less depending on taste);
     can be omitted for those who don’t like hot stuff
Optional: salt or dark pepper

  1. Put garlic and peppers in simmering water and simmer for 5 min. or so until softened. (Even if you only want to use part of a pepper, it’s best to simmer the whole pepper so seeds don’t float around.) Simmer until soften and the peel comes easily off the garlic.
  2. Meanwhile, husk tomatillos and select a handful or so of cilantro leaves and tender portion of stems.
  3. Chop fresh cilantro in food processor, blender (or by hand)
  4. Add tomatillos to pot of simmering water containing the already softened and pepper's. Cover. Continue simmering. (Add water if needed to cover the tomatillos).
  5. In about 5 minutes, stir around and be sure tomatillos have lightened in color.
  6. Take off heat. Add cooked garlic to chopped cilantro leaves and chop again. Add some or all of the pepper. (Best to start with some pepper and then add more if needed) Chop again.
  7. Use slotted spoon to add 2 of the tomatillos along with a pinch of salt and some black pepper. (Reserve cooking water in case needed later)
  8. Purée mixture
  9. Taste for salt and heat; and adjust as necessary.
  10. Add the rest of tomatillo and chop coarsely. (For more liquid, add more of the cooking water)

Serve as dip with chips or serve over fish, chicken, rice, or potatoes. ENJOY!