Salsa Verde

2 pounds green tomatillos, husks removed

1 large onion, chopped
1 jalapeno, chopped
3 large garlic cloves
1 teaspoon sea salt

¼ cup cilantro leaves

Place the tomatillos, onion, jalapeno, garlic, and salt in a pan and cover with water. Simmer until tomatillos are soft, about 15 minutes. Add the cilantro and puree in a food processor or blender. If sauce seems too thick, thin with water or vegetable stock to a pourable consistency. Use for chips and salsa, or as a great enchilada sauce.