-Take the skins off of 1 pound of tomatillos.

-Put the whole tomatillos in a saucepan and add 1½ cup water.

-Then add the following:

1 leek, roughly chopped

3 whole cloves of garlic

2-4 jalapenos seeds and all

-Boil until tender, about 7-10 minutes.

-Drain out about ½ cup of the liquid and then put the tomatillos etc. in a blender.

-Roughly chop ½ a bunch of cilantro and add it to the blender with a big pinch of sea salt.

-Carefully begin blending the mixture, starting slow so that the hot liquid doesn’t splash you.

-Puree until mostly smooth, about 30 seconds, and then put the salsa in a bowl.

-Finely chop another ½ bunch of cilantro and stir in. Taste for salt.

-We like to eat this salsa warm, but it also keeps well for several days in the fridge.