Salsa Cruda (Mexican Tomatillo and Jalapeño Salsa)

Salsa Cruda tastes best drizzled atop some kind of meat-based antojitos or entrées (such as carnitas), or at least a dish with very robust, “meaty” vegetables, like grilled portobello or king oyster mushrooms. It's a little too raw tasting to eat on its own with chips.

7 medium tomatillos, husked, rinsed
1-2 jalapeños, coarsely chopped
1 large clove garlic
¼ bunch cilantro leaves, with tender stems
sea salt

Pulse tomatillos, jalapeños, garlic, cilantro and a generous pinch of salt in a food processor until well blended but the salsa still has a slightly chunky texture.

Taste and adjust seasoning as desired.

Makes about 2 cups.