Green Salsa

• 34 lb tomatillo, husked and quartered
• 2 serrano chili peppers, coarsely chopped
• 14 small yellow onion, sliced
• 13 cup water
• 1 teaspoon salt (or as needed)
• 13 cup coarsely chopped fresh cilantro

1. In a blender or food processor fitted with the metal blade, combine the tomatillos, chilies, onion and water; process briefly until chunky.
2. Add the 1 teaspoon salt and the cilantro and puree until no large chunks remain, about 2 minutes longer.
3. Taste and add more salt, if needed.
4. Pour into a bowl and serve, or cover and refrigerate for up to 3 days.
5. Serving Size = 2 tablespoons.

serrano chili peppers, yellow onion, water, salt, fresh cilantro

Taken from www.food.com/recipe/green-salsa-229430 (may not work)