Salsa Verde

2 lbs. fresh tomatillos

1 Vidalia onion

2 jalapenos

1 cup cilantro

salt and pepper to taste

In large pot on medium heat, stew the tomatillos in about a cup of water. Use enough water to cover them half way. Add the onion copped into large chunks. Remove the stems from the jalapenos, chopped in inch size pieces and add to the pot. Taste the jalapenos to check how spicy they are and adjust the amount to your taste preference. Cook the vegetables until the tomatillos are completely softened. Cool, add the cilantro, and pulse in the blender until it reaches the consistency of salsa. Salt and pepper to taste about a ¼ a cup of salt is usually necessary so don’t be shy. Makes about 2 quarts of salsa.