Fresh Tomatillo Salsa
This salsa was adapted from one presented by Ricardo Muñoz, perhaps Mexico's greatest chef and food authority, in Verde en la cocina mexicana. It is extremely easy to prepare, but you must take care not to over-blend and to add just the right amount of salt.
3/4 pound fresh tomatillos, dry outer husks removed and cut into quarters
1 medium to medium-large serrano chile, stem removed and finely chopped
3 tablespoons chopped white onion
3 tablespoons chopped cilantro
1 heaping teaspoon salt
Place all the ingredients in a blender, and blend just until the sauce is thick and chunky, but not pureed, about 20 to 25 seconds maximum.