There are some salsas that are intense and meant to be used sparingly as a condiment, but this salsa lends itself to just about anything and can be scooped up by the chip full. Tomatillos are bright and acidic like green apples. The heat of this salsa is subtle and builds by the bite. Despite tomatillos looking like green tomatoes they are actually not related. They come from the ground cherry-family.
Makes 3 cups
12 tomatillos
1 medium white onion, diced
2 serrano chiles, stemmed, seeded and diced
1/3 cup coarsely chopped cilantro
1teaspoon salt
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.
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