1 pound (10 to 12) tomatillos or green tomatoes, husked and rinsed
1/2 cup fresh green chiles to taste (roughly 3 to 4 serranos or 2 jalapenos)
10-12 sprigs fresh cilantro (long bottom stems removed), roughly chopped
1/3 cup finely chopped white onion
Roast the tomatillos or green tomatoes and chiles directly over the heat until darkly roasted, even blackened in spots, about 5 minutes. Turn and roast the other side for 4 to 5 minutes more. This will give you splotchy-black and blistered tomatillos and chiles that are soft and cooked through.
Cool and transfer everything to a blender, including any accumulated tomatillo juice. Add the cilantro and 1/3 cup water, and blend to a coarse puree. Rinse the onion under cold water; then shake to remove excess moisture. Stir into the salsa and season to taste with salt.
Yield: 2 cups
Source: Weber-Stephens Products Co.
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