Salsa Verde (Mexican Green Tomato Sauce)

• 1 lb tomatillo, husks removed and rinsed
• 3 serrano chilies, finely chopped
• 1/2 cup cilantro, roughly chopped and loosely packed
• 2 tablespoons cilantro, roughly chopped for garnish
• 1 garlic clove, roughly chopped
• 2 tablespoons white onions, roughly chopped
• sea salt

1. Put the tomatillos whole in a small saucepan, barely cover with water, and bring to a simmer. lower the heat and continue cooking until soft but not falling apart, about 5 minutes depending on size. Drain, reserving the cooking water.
2. Using a molcajete: Mash and grind together the chiles, 1/2 cup cilantro, the garlic, onion, and salt. Add the tomatillos a few at a time, crushing and grinding well after each addition and adding a little of the cooking liquid until you have a textured sauce of medium consistency. You will probably need about 1/2 cup or even more of the cooking liquid.
3. Using a blender: Put 1/3 cup of the cooking water into the blender jar. Add the chiles, 1/2 cup cilantro, the garlic, and the onion and grind to a paste. Add the tomatillos a little at a time, blending with about 1/3 cup more of the cooking liquid until you have a textured sauce of medium consistency. Add salt to taste.
4. To serve: Sprinkle the top with the extra cilantro.

serrano chilies, cilantro, cilantro, garlic, white onions, salt

Taken from www.food.com/recipe/salsa-verde-mexican-green-tomato-sauce-464182 (may not work)