Peel husks off tomatillos and rinse

Drop into a large pot of boiling water and cook until they turn olive green in color, about 5 minutes

Drain and transfer to a blender. Remove leaves from cilantro and mince

Cover and set aside

Coarsely chop the onion

Trim stem end from chili, cut in half lengthwise and scoop out seeds

Coarsely chop. Peel and chop garlic

Add onion, chili and garlic to the blender and puree until smooth. Heat olive oil in a large skillet over medium heat

Add the tomatillo sauce and cook, stirring occasionally, until slightly thickened, about 5 minutes

Remove from heat and stir in the cilantro

Season to taste with salt and pepper.