Adapted from Mexico: One Plate at a Time by Rick Bayless
- 1/2 lb tomatillos
- 1 jalapeño or 2 serranos (I think we went with the jalapeno)
- 5 or 6 sprigs of cilantro, chopped
- 1/4 cup finely chopped onion
- 1/4 tsp salt
Husk the tomatillos and place on a cookie sheet with the chiles. Broil, turning once, until blistered and slightly blackened.
Stem the chile(s) and process in a food processor with the tomatillos, as much juice as you can get from the pan, the cilantro, and 1/4 cup water to form a rough puree.
Stir in the onion and salt.