1/2 lb. tomatillos, husks removed and washed
1/4 c. chopped cilantro OR try a mix of chopped basil and mint
1 fresh, mild-to-hot green chile, chopped
(whichever temperature you prefer)
1/2 tsp. salt, or to taste
Put the whole tomatillos in a medium pan, cover with 2 cups water and bring to a boil. Cover, turn the heat down to medium low and simmer for 10 minutes. Lift tomatillos out with a spoon (they will be full of water) and put them into a blender. Add the remaining ingredients and blend until you have course paste. If you need to add more water, use some left over from boiling tomatillos. Serve as a dip for quesadillas or as a spread on a cheese sandwich.
adapted from Madhur Jaffrey’s World Vegetarian