Green Salsa

Preparation

1. Poach 5 oz (150 g) tomatillos in barely simmering water for 6–8 minutes until they are soft and olive-green in color. Refresh in ice water.
2. Drain the tomatillos well and purée them in a blender or food processor.
3. Place the chile, onion, garlic, and salt in a mortar or small stainles