Notes: If making up to 1 day ahead, cover and chill.
3/4 pound tomatillos
1 fresh jalapeño, güero, or Santa Fe Grande chili (1/2 oz.)
2 green onions, ends trimmed, thinly sliced
2 tablespoons chopped fresh cilantro
2 cloves garlic, peeled, minced or pressed
Salt and pepper
How to Make It
Discard husks and rinse tomatillos. In a 1- to 1 1/2-quart pan, combine tomatillos and 2 cups water. Bring to a boil over high heat. Cover and simmer until tomatillos are soft when pressed, 7 to 10 minutes. With a slotted spoon, transfer tomatillos to a blender or food processor; reserve cooking water.
Rinse, stem, and, if desired for less heat, seed chili. Coarsely chop chili and add to tomatillos along with 2 tablespoons cooking water; whirl until smooth. Pour into a bowl.
When cool, add onions, cilantro, garlic, and salt and pepper to taste. For thinner salsa, add more of the cooking water.