Raw Tomatillo Salsa
Makes 3 cups
1 medium white onion, diced
2 serrano chiles, stemmed, seeded and diced
1/3 cup coarsely chopped cilantro
Remove the papery husk of the tomatillos, wash off the sticky residue and cut them into quarters. In a food processor pulse the tomatillos until chunky. Add the onion, chiles and cilantro and pulse into a thick chunky puree. Add salt to taste and let rest.