Salsa Verde

8 oz. (5 to 6 medium) tomatillos, husked and rinsed
Fresh hot green chiles, to taste (roughly 2 serranos or 1 jalapeno), stemmed
5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped
Scant 1/4 cup finely chopped onion
1 clove garlic, minced
1 to 2 tsps. fresh lime juice
Salt to taste

Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro, and garlic and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with lime juice and salt, usually a generous 1/4 teaspoon.

For a different sauce, the tomatillos and chiles can be roasted in a 400 degree oven until soft, or broiled, or poached gently in 1/4 cup water until soft. If roasted or broiled incorporate any juices in the roasting pan into the salsa.