Quick Fresh Tomatillo Salsa

• 1 pound tomatillos, husked and rinsed
• 2 to 4 jalapeno or serrano chiles, seeded for a milder salsa, coarsely chopped
• 1/4 cup chopped onion, soaked for 5 minutes in cold water, drained and rinsed
• 1/4 to 1/2 cup coarsely chopped cilantro (to taste)
• Salt to taste (about 1/2 teaspoon)
• 1/4 to 1/2 cup water, as needed

1. Place the tomatillos in a saucepan, cover with water and bring to a boil.
2. Reduce the heat and simmer for 8 to 10 minutes, flipping them over halfway through, until softened and olive green.
3. Remove from the heat.
4. Transfer to a blender.
5. Add the chiles, onion, cilantro, and 1/4 cup water to the blender and blend to a coarse puree.
6. Transfer to a bowl, add salt, and thin out as desired with water.
7. Taste and adjust salt, and set aside for at least 30 minutes before serving, to allow the flavors to develop.

serrano chiles, onion, cilantro, salt, water

Taken from cooking.nytimes.com/recipes/1014926 (may not work)