Tomatillos, or small, husked green tomatoes from Mexico, make for a delicious, tangy and beautifully bright green salsa. This version, which uses canned tomatillos and jalapeños, can be made in minutes. Tomatillos are a great source of dietary fiber and are low in fat. They're also a good source of vitamin C, vitamin A, vitamin K, niacin and potassium.
1 28-ounce can tomatillos
1 28-ounce can sliced pickled jalapeños peppers (preferably low-sodium)
1/2 white onion, peeled and chopped into chunks
1 bunch cilantro