Salsa Verde

1 1/2 pounds tomatillos, husks removed
1/2 medium yellow onion, peeled, cut into wedges
3 cloves garlic, peeled
1 or 2 serrano chiles, cut in half, stems removed (depending on how hot you want it)
1 cup cilantro, leaves and stems
Salt to taste




Method:
To make the salsa, place the tomatillos, onion, garlic, serrano chiles and cilantro in a large pot. Add 3 cups of water and bring to a boil on high. Continue to boil uncovered for 10 minutes or until the tomatillos go from a bright green to a light, muted green (If the water doesn’t cover them completely, don’t add more water just turn the tomatillos in the pot halfway through the cooking so all sides are exposed to the boiling water). Turn of the heat and let cool for 10 minutes. Transfer the pot contents to a blender and blend until smooth. (If you don’t let the vegetables cool, the steam will make the blender lid pop off, which makes for a bit of a mess.) Add salt to taste.