Salsa Verde

From Authentic Mexican, by Rick Bayless

½ lb. (5-6) tomatillos, husked and washed
Fresh hot green chilies to taste (2 serranos or 1 jalapeno), stemmed – remove the seeds for a milder salsa
5-6 sprigs fresh cilantro, roughly chopped
½ onion, chopped
½ tsp. salt, plus more to taste
Directions: Boil fresh tomatillos in salted water until barely tender, 8-10 minutes, then drain. Place the tomatillos in a blender or food processor, along with the chilies, cilantro and onion. Blend or process to a coarse puree. Pour into a bowl, and thin to a medium-thick consistency with ¼ cup water. Season with salt. Let sit for half an hour before serving, to allow the flavors to blend.

Yield: 1 ½ cups

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