This is perfect with the Husch 2015 Chardonnay, but it also works well
with 2016 Chenin Blanc.
6 large tomatillos, peeled and quartered
1/2 medium onion, coarsely chopped
1 clove garlic, split
1/2 jalapeno pepper, seeded and coarsely chopped
1 tsp. salt
1/2 tsp. pepper
1/2 cup water
Juice of 1/2 lime
1 TBS freshly chopped cilantro
Place first seven ingredients in a small saucepan and cook, covered, over medium heat until the vegetables are soft, about 15 minutes. Puree the vegetables with the cooking liquid in a food processor or blender. Stir in lime juice and cilantro. Adjust seasoning to taste. Makes about 2 cups.
Serve with grilled chicken, prawns or white-fleshed fish. May be served warm or cold.