Quick Purple Tomatillo Sauce

Name: Quick Purple Tomatillo Sauce
Yield: Makes about 2 cups
Ingredients: 10 small purple or green tomatillos, about 10 ounces total, husked and washed; 1/2 small onion, coarsely chopped; 2 jalapeno chiles, coarsely chopped; 6 sprigs fresh cilantro, leaves only; 1 1/2 teaspoons coarse salt

Make this for our Crispy Pork-Stuffed Anaheim Chiles.

Source: Martha Stewart Living, March 2006

Makes about 2 cups

Yield

Ingredients

10 small purple or green tomatillos, about 10 ounces total, husked and washed
1/2 small onion, coarsely chopped
2 jalapeno chiles, coarsely chopped
6 sprigs fresh cilantro, leaves only
1 1/2 teaspoons coarse salt

Directions

1. Put tomatillos in a medium saucepan; cover with water by 1 inch. Bring to a boil. Reduce to a simmer. Cook 4 minutes. Drain, reserving 1/2 cup cooking liquid.
2. Process tomatillos, onion, jalapenos, cilantro, salt, and 1/4 cup liquid in a blender until a slightly chunky sauce forms, adding more liquid as needed.