Freshly prepared salsa verde is an addictive chip dip.
Bring a large pot of water to a boil; add salt. Cook tomatillos until pale, about 5 minutes. Drain; cut each into 4 wedges. Puree tomatillos, garlic, cilantro, jalapeno, and onion in a food processor.
Transfer tomatillo mixture to a medium stockpot. Bring to a simmer over low heat; cook until thickened, about 15 minutes. Season with salt and pepper.
Tomatillosareavailable year-round atLatin markets and some supermarkets. Salsa can be refrigerated in an airtight container, up to 1 week.