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Salsa Verde

Adapted from foodnetwork.com

Ingredients
8 ounces (5 to 6 medium) tomatillos, husked and rinsed
Fresh hot green chiles, to taste (roughly 2 serranos or 1 jalapeno), stemmed
5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped
1/4 c.finely chopped onion
Salt

Instructions
Raw:
Chop tomatillos and chiles. Combine with cilantro and 1/4 cup of water and process in a blender or food processor to a course puree. Pour into a serving dish. Stir in chopped onion and salt to taste.

Roasted:
Broil tomatillos and chiles on a baking sheet 4 inches below a very hot broiler. About 5 minutes. Flip and roast other side. Toss them both in a blender or food processor with cilantro and 1/4 cup of water. Make sure to include juices from broiling pan. Process into a course puree and scrape into a serving dish. Stir in chopped onion and season with salt.