Tomatillo Salsa

• 2 serrano chiles, seeded
• 1 lb (500 g) tomatillos, husked and rinsed
• 1/2 cup (125 ml) finely chopped white onion
• 1 clove garlic, minced
• 1/2 cup (125 ml) finely chopped fresh cilantro
• 1/4 cup (50 ml) water
• 1 1/2 tbsp (22 ml) freshly squeezed lime juice
• 1/2 tsp (2 ml) salt
• Granulated sugar, if necessary
• Fruit/vegetable strainer
• Preheated broiler
• Large baking sheet

1. Place chilies and tomatillos on baking sheet and set under the broiler until darkly roasted, even blackened in spots.
2. Let cool.
3. Attach the fruit/vegetable strainer to the mixer.
4. Set to speed 4 and run roasted tomatillos and chilies, including all the juices, through the strainer into a large bowl, with another bowl to catch the solids.
5. Discard solids.
6. Place onion in a strainer and rinse under cold water.
7. Shake to remove excess moisture.
8. Stir onion, garlic, cilantro, water, lime juice and salt into the salsa.
9. If too tart, season with a pinch of sugar.

serrano chiles, white onion, clove garlic, fresh cilantro, water, freshly squeezed lime juice, salt, sugar, vegetable strainer, baking sheet

Taken from www.cookstr.com/recipes/tomatillo-salsa-2 (may not work)