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Tex Mex Sauces
Salsa

James Jalapeno Salsa

8 To 15 fresh jalapenos
 2/3 c Water cress -stems removed
 12 Tomatillos, husks removed
1  tesp Salt
1/2 White onion, chopped
1 bn Cilantro, chopped
3 Cloves garlic, chopped (about 1 cup)
1/3 c White wine vinegar

Combine all the ingredients except cilantro in a pot and bring to a boil. Cover, lover the heat, and simmer for about 10 minutes or until the tomatillos are soft. Remove from the heat and allow to cool. Transfer the cooled ingredients and the liquid to a blender. Add the cilantro, and puree until smooth and uniformly green. Refrigerate. Makes about two cups.