Tomatillo Salsa

Ingredients

• 1 pound fresh tomatillos
• 1 large onion, cut into chunks
• 3 cloves garlic
• 1 cup chopped cilantro
• 1/2 hot pepper, any kind you'd like
• 1/2 lime, juiced
• salt, to taste

Peel the tomatillos and scrub them until they're less sticky. They probably won't be COMPLETELY unsticky, but just do your best. Cut them into quarters and put them in a food processor. Put everything else in the food processor and pulse it until it's the consistency you want. I don't like my salsas super smooth, but whatever. Do anything you feel like doing. 

Put it all in a small saucepan and cook until the salsa is less watery. This might take a while. 

Chill it, then eat it.

Thoughts: Pretty legit, though we had to cook the salsa FOREVER for it to get less watery. Maybe next time I would chop the onion and then drain that sucker. Onions are watery, yo. But the flavor was pretty good. I wonder whether we would even cook it in the future. But maybe you have to cook tomatillos? Maybe we would blanch the tomatillos and leave everything else raw? Anyway, we used this as a substitute for enchilada sauce, and it was serviceable. 

Disaster Index: 3/10