Ingredients

makes about 2 cups

　　10 small purple or green tomatillos (about 10 ounces total), husked and washed

　　1/2 small onion, coarsely chopped

　　2 jalapeño peppers, coarsely chopped

　　6 sprigs fresh cilantro, leaves only

　　1 1/2 teaspoons coarse salt

　　

Step 1

Put the tomatillos in a medium saucepan; cover with water by 1 inch. Bring to a boil, then reduce to a simmer. Cook 4 minutes. Drain, reserving 1/2 cup cooking liquid.

　　

Step 2

Process tomatillos, onion, jalapeños, cilantro, salt, and 1/4 cup liquid in a blender until a slightly chunky sauce forms, adding more liquid as needed. Refrigerate in an airtight container up to 3 days.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.