This is another traditional way to prepare green tomatillo salsa. The tomatillos are lightly simmered and then blended. Great over huevos rancheros, chimis or chips.
Thanks to Monica and Javier for the recipe!
De-husk, wash, core and boil the tomatillos and trimmed jalapeños in water for 1-2 minutes.
Allow to cool for about 5 minutes.
Put tomatillos, jalapeños, salt, and a little water into blender. Pulse until smooth.
Pour into a bowl and allow to cool.
Chop up cilantro and onion and mix into salsa.
Taste and correct the seasoning if needed.