2 pounds fresh tomatillos

½ cup water

½ tsp. salt

¼ cup scallion, cut into 1-inch lengths

¼ cup cilantro leaves

3 or 4 fresh jalapeno peppers, trimmed, cored and seeded

1 tsp. minced garlic

1 tsp. lemon juice

Peel husks off tomatillos; wash off sticky residue in cold water. Bring water and salt to a boil in a medium saucepan. Add tomatillos and cook covered until softened, about 5 minutes. Remove from heat and transfer to a food processor or blender. Add remaining ingredients and process to a thick puree. Taste for seasoning. Sauce can be stored tightly covered in refrigerator for up to 3 days. Makes 3 to 4 cups.

Recipe from Recipes from a kitchen garden, Volume 1 by Renee Shepherd

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