1 lb. tomatillos
1/2 chopped white onion
Jalapeño peppers or other hot peppers, seeded and finely chopped
wine, cane vinegar, or lime juice if available
Salt to taste
Remove the papery husks of the tomatillos, as they are inedible. Rise the stickiness off the tomatillos and place in a baking pan. Place under the broiler for about 5-7 minutes to lightly blacken the skin. The tomatillos should look lighter and feel softer.
Saute the onions in pecan oil in a small to medium sized sauce pan over medium heat. Once the onions are softer and more translucent, add the peppers and tomatillos. Use a blender or stick blender to puree. Add cilantro, wine/vinegar and salt to taste. (I used a dash of Pontchartrain Vineyards Ponchatrain Vineyards Roux St. Louis)