Salsa Verde

Tonight for dinner we are going to have some ultimate nachos. I had a lot of tomatillos I needed to use up so I thought salsa verde would be perfect. This is perfect for all Mexican food, we especially love this with homemade taquitos. And don't be afraid of it - you can adjust the spiciness from mild to hot. I used to think this was always the hottest at restaurants, but it just depends on the cook. See what you think!
Oh you don't know what tomatillos are? They are actually a fruit, related to tomatoes. You can find them in the section of the grocery store where the specialty produce is (in our store they are by the jalapenos, altufo mangoes, cactus - you know, the weirder stuff.

This is what tomatillos look like - with and without the husk on.

This is what they look like cut. 

Salsa Verde

8 medium tomatillos, husked and cut into quarters
1 large (or 2 small) onion, diced
2 cloves garlic, chopped
1-2 jalapeno, sliced
1/4 c cilantro, roughly chopped
1 tsp cumin
2 tsp sea salt
2 cups water
2 Tbsp fresh lime juice

Combine all ingredients except the lime juice in your saucepan. The water probably won't cover all your ingredients, but that's okay, they will cook down.

Bring to a boil. Simmer for 10-15 minutes or until onions and tomatillos are soft, or until you finish doing your dishes, which ever comes first.

Blend in food processor or blender (in batches - be careful!) until smooth. Pour into serving bowl and stir in lime juice. Place in fridge until ready to serve.  Serve cool or at room temperature.

Voila!

Tips:

(This isn't a hard recipe, I don't know why I have so many tips...)

• For varying spiciness - just adjust the jalapeno. The seeds and veins are the spiciest part. So if you are scared, just add one without the seeds. If you want to blow your socks off, slice both with seeds left in. I like somewhere in the middle (but leaning on the spicy side) so I left the seeds in one and took out the other.
• To pick out your tomatillos, pull back the husk and make sure the skin of the fruit looks okay, the husk may be nasty and the fruit okay, or visa versa. The skin should be smooth, even in color, with no "Yuckies."
• If you use normal salt (which is perfectly fine if you ask me - you might need to add some more later, sea and kosher salts have more flavor)
• This can be made a few days in advance - may get slightly spicier with time.
• This makes a lot, I had a lot of tomatillos to use up, but you can easily reduce this recipe.
• If you think your salsa is too runny (I did when I did three cups of water) then just return it to the pot (before adding lime) and simmer until your desired thickness.