Makes 3 1/2 cups
1 pound tomatillos, husked, washed, and cut into quarters
2 to 4 large jalapeno chiles, stemmed, seeded if desired, and roughly chopped
1/2 cup cold water
1/2 medium onion, cut in half
2 bunches cilantro, stems and leaves
2 teaspoons salt
Place the tomatillos, jalapenos, and water in a blender or food processor fitted with the metal blade. Puree just until chunky. Then add the remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.