Tomatillos are the primary ingredient in Mexico's other common salsa, they are in the same family as tomatoes just green with a paper like husk covering them. To make the salsa, remove the husk and wash the sticky green vegetable, it will need to cook in a pot with a touch of water, jalapeno, diced onion and garlic. This simmers for about 20 minutes, then into a blender it goes with salt and lots of cilantro, blend till smooth and its ready to eat. Mild and tangy with a good fresh flavor. Fresh avocado blended in is a really delicious addition.