1. 8 ounces (5 to 6 medium) tomatillos, husked and rinsed
2. Fresh hot green chiles, to taste (roughly 2 serranos or 1 jalapeno), stemmed
3. 5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped
4. Scant 1/4 cup finely chopped onion
5. Salt
Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, 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.
