Tomatillo Salsa (Salsa Verde)
by Amy Rabb-Liu
 
About 1 lb (or more) tomatillos (about 20 tomatillos, depending on size)
small amount of neutral flavored oil, such as vegetable oil
1/2 medium onion, large dice
heaping teaspoonful of chopped garlic
about 1/4 habanero pepper, finely minced
about 1/3 cup cilantro leaves
 
Remove the papery skin from the tomatillos, and rub each tomatillo 
under running water to clean off the sticky layer.  Cut into large dice.
 
In a large saute pan (wide and deep is best), heat the oil over 
medium high heat.  Saute the onion until just beginning to brown 
and smell "roasted"-- do not allow them to burn. 
 
Add the tomatillos, garlic and habenero.  Stir for 2-3 minutes 
until everything is hot.  Reduce heat to medium low.  Cook until 
tomatillos are softened (when you press on them with a spoon they
should no longer be firm) and somewhat cooked down and juicy,
stirring frequently (about 15 minutes). 
 
Let cool in pan.  Finely chop cilantro leaves, and add them to pan.
Use immersion blender to puree in pan. (A deep pan is helpful here,
as you can tilt the pan slightly to make using the immersion 
blender easier.)
 
Wow! 
 
Serve at room temperature with salty tortilla chips (and maybe a good Mojito).
Or use as a flavoring in a soft taco, or as a topping for enchiladas.
 
Refrigerate leftovers if you have any!