Salsa Verde

12 ounce tomatillas
2 cups cilantro leaves
2 yellow wax or jalapeno chili peppers, stemmed
1/4 tsp. Salt

Pull husks of tomatillas. Rinse, place in saucepan, add water to cover. Bring to boil and simmer until soft (5 minutes), remove. Save water. In food processor or blender, puree tomatillas with 1/2 cup of water saved. Stir in salt. Keeps up to one week.