Green Salsa

1/2 lb fresh tomatillos, husks discarded
1 fresh jalapeno chile pepper, chopped fine
1/2 large white onion, chopped
2 garlic cloves, chopped fine
2 t salt
1/2 c fresh cilantro, chopped

Boil tomatillos in a large pot for about 7 minutes. The skin will turn a darker, richer green. When they are cool, coarsely chop the tomatillos.

Put all the ingredients in a blender and puree to desired consistency. Add water if too thick. Refrigerate until ready to eat. Serve with chips, guesadillas, beans, or rice.