Green Salsa

Ingredients (use vegan versions):

• 1/2 onion, chopped
  
• 1 large handful fresh cilantro
  
• 1/2 lb. tomatillos
  
• 1 or 2 fresh green jalapeno or serrano chiles, minced
  
• 1 pinch salt
  
• juice from 1/2 or 1 lime
  

Directions:

Husk and wash the tomatillos very well. Cut into large
pieces. Place in enough water to cover, and bring to boil.
Reduce heat and add chopped onion. Boil for 10 minutes or
until onion is soft. Remove from heat. Drain off most of
water and reserve.

Once cooled, place the tomatillos and onion in blender.
Add some reserved water if needed. Blend until fairly
smooth. Add the chile peppers and cilantro and blend
again. Season to taste with lime juice and salt.

This is a really good salsa for enchiladas. If you want a
slightly chunkier salsa, discard all of the boiling water
before blending.