Wash the husked tomatillos and remove the stems. Place in a medium saucepan with enough water to cover. Bring to a boil, reduce to a simmer, and cook, uncovered, 5 minutes.

Mince the garlic clove in the bowl of a food processor. With a slotted spoon, transfer the tomatillos to the food processor along with the onion, chiles, water and salt. Process until smooth, but do not worry about a few stray chunks of onion and pepper. They add authenticity.

Pour into a bowl, stir in the cilantro, and chill until serving time. This salsa may be stored in the refrigerator for 24 hours.

From the MasterCook recipe list. Downloaded from Glen's Mm Recipe Archive,