8 ounces (5 to 6 medium) tomatillos, husked and rinsed
Fresh hot green chilies, to taste (roughly 2 serrano’s or 1 jalapeno), stemmed
5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped
Scant 1/4 cup finely chopped onion
Roughly chop the tomatillos and the chilies.
In a blender or food processor, combine the tomatillos, chilies, cilantro 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 salt, usually a generous 1/4 teaspoon.