Salsa Verde

Quantity:  2 cups

6 to 10    green tomatillos (depending on the size)
1/2 white onion, peeled    
1 clove garlic, peeled    
1 bouquet cilantro    
3 to 5 chilies serranos or jalapenos
1 cup  water    
1 tea salt

1.    Wash the vegetables and dry.
2.    Roast in a “Comal” the green tomatillos, the onion, garlic, and chilies.
3.    When they become brown and soft, blend them with 1 cup of water, cilantro, and salt.
4.    Add more salt as desired

Serve with freshly made tortilla chips.

Recipe courtesy of Mesones Sacrista, Puebla, adapted by Denise Martabano 2006