Green Salsa Verde
a la Tina

12 tomatillos, husked and rinsed
2 jalapeno peppers, stemmed
1 onion, quartered
splash white vinegar
water
1 t cumin
1/2 bunch cilantro, chopped
juice from 2 limes
salt
Put the tomatillos, jalapenos and onion in large pan with vinegar and water to cover. Bring to boil, reduce heat and poach until tomatoes are soft, about 10 minutes. Drain. Put vegetables in blender, add the cumin and puree. Add cilantro, lime juice and salt and pulse.
This is a great one to make now since tomatillos are wicked on sale now! It's very delicious.