Yield: 2 1/2 cups
7 medium tomatillos, husks and stems removed
1/2 white onion, quartered
1 clove garlic
1 large bunch cilantro, stems removed
1/2 tsp. salt
1 T. fresh lime juice
Place tomatillos in a saucepan, cover with water, and bring to a boil. Simmer gently (uncovered) for about 15 minutes, or until the tomatillos are soft. Turn off heat, and allow tomatillos to cool in the cooking water. Combine remaining ingredients in a food processor or blender, and puréé. Drain tomatillos, add to mixture, and puréé. Store in refrigerator (will keep about a week).
From the March 1998 issue.