Traditional Salsa Verde
1 can tomatillos, well drained (13 oz) 1/4 cup minced red onion 1 t. minced cilantro 1 fresh Serrano or jalapeno chili pepper, stem and seeds removed, chopped 3/4 t. salt
In a blender or food processor, combine tomatillos, red onion, cilantro, chili pepper and salt. Puree until smooth. Serve at once or cover and refrigerate up to 2 days. Tomatillos are found in Latin grocery stores and the Latin American food section of many supermarkets. Makes 2 cups Source: Unknown