Salsa Verde: Green Tomatillo Salsa (Rick Bayless) - cooking recipe

Ingredients

5 -6 medium tomatillos, husked and rinsed
fresh hot green chili, to taste (2 serranos or 1 jalapeno, stemmed)
5 -6 sprigs fresh cilantro, roughly chopped (thick stems removed)
1/4 cup water
1/4 cup finely chopped onion
1/4 teaspoon salt (to taste)

Preparation

Roughly chop 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 the excess moisture. Stir into the salsa and season with salt.