This recipe goes with Corn-Poblano Soup with Salsa Verde
Cooking Light JANUARY 1999
Discard the husks and stems from tomatillos. Place tomatillos and jalapeño in a saucepan; cover with water, and bring to a boil. Cook 15 minutes or until tender, and drain.
Combine tomatillos, jalapeño, salt, and garlic in a blender or food processor; process until smooth.
Place a nonstick skillet coated with cooking spray over medium-high heat until hot. Pour tomatillo mixture into pan (mixture will boil vigorously), and cook 2 minutes. Add 1/4 cup water; cook 1 minute or until thoroughly heated. Stir in cilantro.
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