Ingredients

4 to 6 cups of boiling water (enough to cover Jalapenos and tomatillos)
8 to 10 Jalapenos (stems removed)
1/2 to 1 lb. of tomatillos (shucks removed)
1 to 2 large cans of stewed tomatoes.
1/4 to 1/2 minced onion
2 Tbsp. Olive Oil

Directions

1. In a large saucepan boil water. Add Jalapenos and tomatillos, until well blanched (about __ minutes).
2. Drain water and put jalapenos and tomatillos in blender. To this, add the canned tomatoes, blend well.
3. In a large saucepan heat the olive oil. Quick sauté the onions and then add the blended chili and tomatillo mixture. Cook for 10 to 20 minutes.
4. Add salt to taste. This will keep in the icebox for one week.