Tomatillo Salsa

• 2 tablespoons vegetable oil
• 1 small onion, finely chopped (about 3/4 cup)
• 3 garlic cloves, coarsely chopped
• 2 1/4 pounds tomatillos, husked and washed
• 1 fresh serrano chile, stemmed and seeded for less heat if desired
• 2 tablespoons coarsely chopped fresh cilantro
• 1/2 teaspoon coarse salt

1. Heat oil in a medium saucepan over medium heat.
2. Add onion and garlic; cook, stirring occasionally, 1 minute.
3. Stir in tomatillos, 1 cup water, and the chile.
4. Bring to a boil.
5. Reduce to a simmer.
6. Cover, and cook, stirring occasionally, until tomatillos have softened, about 15 minutes.
7. Drain, reserving 3/4 cup cooking liquid.
8. Let cool slightly.
9. Working in batches, puree tomatillo mixture in a food processor with reserved cooking liquid.
10. Add cilantro and salt; pulse to combine.
11. The salsa can be refrigerated in an airtight container up to 3 days.

vegetable oil, onion, garlic, serrano chile, fresh cilantro, coarse salt

Taken from www.epicurious.com/recipes/food/views/tomatillo-salsa-392733 (may not work)