Cooked Green Salsa

Directions

1. 1
   Put the tomatillos and jalapenos in a medium saucepan, pour in enough cold water to barely cover (about 3 1/2 cups) and bring to a boil.
2. 2
   Cook until the jalapenos are soft and the tomatillos are tender, about 20 minutes.
3. 3
   Remove from the heat and let stand for 15 minutes to finish cooking the inside of the tomatillos.
4. 4
   Drain the tomatillos and chiles (gently, to avoid breaking up the tomatillos) in a colander.
5. 5
   Wipe out the saucepan and set aside.
6. 6
   Put the tomatillos, jalapenos, garlic and cumin in a blender jar and blend for a few seconds, just until the tomatillos are coarsely chopped.
7. 7
   Add the cilantro (see Note 1 below) and blend until the sauce is smooth and speckled with finely chopped cilantro.
8. 8
   Do not over blend, or you will grind the tomatillo seeds and make a thick-and-pasty rather than smooth-and-shiny sauce.
9. 9
   Heat the oil in the cleaned pan over medium heat.
10. 10
    Pour in the salsa, bring to a simmer, and simmer until lightly thickened, about 10 minutes.
11. 11
    Season with the salt.
12. 12
    The sauce can be stored in the refrigerator for up to 3 days.
13. 13
    Reheat over low heat before using.
14. 14
    Note 1: When trimming, washing, and drying the cilantro, keep it more or less in bunch form, then add the bunch to the blender jar stems down; they will quickly be pulled into the liquid and chopped, avoiding over blending.
15. 15
    Note 2: VARIATION Green Salsa For the Table.
16. 16
    Coarsely grind 2 roasted and peeled jalapenos with a large pinch of salt in a molcajete or in a mortar with a pestle.
17. 17
    Stir in 2 cups cooled Cooked Green Salsa, 1/2 cup finely chopped white onion, 1/2 cup chopped fresh cilantro and salt to taste.
18. 18
    (Alternatively, blend the chopped jalapenos and sauce in a blender jar using quick on/off pulses just until the jalapenos are coarsely chopped.
19. 19
    Scrape into a bowl and stir in the onion, cilantro, and salt.)
20. 20
    Let stand for 1 hour before serving.