1 lb. tomatillos, husked, rinsed, cut into quarters
1 yellow onion, small
2 jalapeno, stem and seeds removed
4 cloves garlic
½ cup cilantro leaves, packed
1 granny smith green apple, peeled, cored, then dice fine
In a large saucepan over medium-high heat, combine the tomatillos, onion, jalapenos, garlic, and 1 ½ cups of water. Bring to a simmer and cook until the vegetables are soft and tender about 10 minutes.
Let the pot cool to be handled, then transfer to a bowl to chill in the refrigerator.
Once completely cold, add the vegetable mix to a blender and add the cilantro leaves and puree until bright green.