10 tomatillos
1 jalapeño, stemmed, seeded and ribs removed (keep ribs and seeds if you want it hotter)
2 garlic cloves, minced
1 bunch cilantro
salt and pepper to taste
Remove the husks from the tomatillos and rinse. Place the tomatillos and the jalapeño in a pan and cover with water. Place over medium-high heat and boil until the tomatillos are fully cooked and are a dull olive green color, about 10 minutes.
Strain the mixture, then place the tomatillos and jalapeño in a food processor. Add the garlic and cilantro and process until smooth. Season to taste with salt and pepper.