|2||jalopenos sliced in half, seeds removed|
|1 cup||cilantro minced|
|1 tsp||lime juice|
Remove husks and rinse the tomatillos in water to remove sap. Quarter the onion and reserve a tbsp (diced) to the side to add in the salsa at the very end. Slice the jalapeno in half lengthwise and remove the seeds.
Place the tomatillos, garlic cloves, quartered onion and jalapenos into a medium high lightly oiled pan. Give it a stir periodically.
After 5 minutes remove the garlic, onion and jalapeno and place in a blender. Continue cooking the tomatillos for another 10 minutes until they are soft and the juices begin to come out. You can speed up this process by cutting them in half.
Once the tomatillos are done move them to the blender with the garlic, onion and jalapenos. Wait a few minutes to allow them to cool. Add in the water and blend. Move into a bowl and add the minced cilantro and reserved diced onion. Add the tsp of lime juice and mix. Add salt to taste.
Move into a container and place in the fridge to cool. Stores for up to a week.