Mexicana Salsa Verde - cooking recipe

Ingredients

1 lb tomatillo (fresh)
2 -3 jalapeno peppers
1 -2 garlic clove
1/2 onion
6 -8 sprigs fresh cilantro
1 teaspoon salt (to taste)

Preparation

Remove stems from chiles; do not remove seeds. Set chiles on burner of stove to roast; peel skin when cool and set aside.
Remove paper husks from tomatillos. Place in medium saucepan. Add cold water to cover. Bring to a boil; drain.
Place chiles, tomatillos, chopped onion and garlic, and cilantro in blender. Blend for 2 to 3 minutes.
Turn into medium bowl. Add salt to taste.
NOTE: Use immediately or cover and refrigerate overnight for richer taste.