Tomatillo Salsa Verde

Makes 1½ cups

1     pound tomatillos, husks removed and rinsed
½    small jalapeño pepper (rib and seeds removed, if desired)
1     garlic clove, peeled
½    small onion, peeled and cut into 1-inch pieces
½    teaspoon kosher salt
½    cup packed cilantro leaves
1     tablespoon grapeseed oil or another neutral oil

Nutritional information per serving (2 tablespoons):
Calories 18 (53% from fat) • carb. 2g • pro. 0g • fat 1g • sat. fat 0g• chol. 0mg • sod. 36mg • calc. 6mg • fiber 1g

1. Place the tomatillos, ½ jalapeño, and garlic clove in a saucepan and cover with cold
water. Bring to a boil and reduce to simmer on medium-high heat for 10 minutes,
until tomatillos have turned olive green and are soft. Reserve 2 to 3 tablespoons
of the cooking liquid and drain.
2. Transfer cooked tomatillos, jalapeño, garlic, and reserved cooking liquid to the work
bowl. Pulse on Chop to roughly chop, about 8 to 10 pulses. Scrape down the bowl.
Add the onion, salt, and cilantro and run on Chop continuously until smooth.
3. Put the grapeseed oil in a small saucepan set over medium heat. When the oil
is hot, carefully pour in the salsa and let simmer for 5 to 7 minutes, until slightly
thickened. Remove from heat. Taste and adjust salt, if needed.
4. Let cool to room temperature and serve as desired. (Salsa will keep in the
refrigerator up to 1 week.)