Combine chopped tomatillos, white onion, garlic, jalapeno, cilantro, cumin, fine sea salt, water and lime juice in a heavy bottom saucepan.
Bring to a rolling boiling, then reduce heat and simmer for 15 minutes, or until tomatillos are tender and starting to fall apart.
Remove from heat and allow to cool slightly.
Using an immersion blender, blend to desired texture.
Transfer to an airtight container and chill for 1-2 hours or until ready to serve.
If you've tried this recipe, please come back and let us know how it went in the comments!
If you do not have an immersion blender, you can also transfer to a food processor and blend that way.Some folks like the smell and flavors of a roasted tomatillo salsa. This one can be easily modified by chopping up the same ingredients, tossing them lightly in vegetable oil and roasting them on a baking sheet for about 20 minutes at 350. Then pick up and follow the same directions.