green chili tomatillo salsa

In pre-Columbian Mexico the tomatillo was most likely
consumed in greater quantities than red tomatoes.
Although often mistaken for green tomatoes tomatillos
are actually members of the same botanical family as 
gooseberries and not related to the tomato.

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• 2 tablespoons olive oil
• 1/2 yellow onion, finely chopped
• 1 clove garlic, finely minced
• 6 to 8 tomatillos, husks removed, coarsely chopped
• 4 mild, long green chilis, toasted, peeled, seeded and chopped
• 1/4 cup water
• 2 teaspspoons chopped cilantro
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Instructions:
    Pour the oil in a non-stick saucepan and saute the onion and garlic
    for 3 to 4 minutes,
    Add the tomatillos, chilis and water and cook over low heat for 10
    minutes.
    Remove from heat and let cool, then stir in the cilantro, salt and
    pepper.
    Chill in refrigerator for at  least an hour before serving.
   
 Makes approximately 2 cups.

Source: Authentic Southwestern Cooking by Lynn Nusom