Recipe(tried): Salsa Verde

I made this in a cooking class with Jane Butel, a southwestern chef. It's really good.

Salsa Verde

1 cup quartered fresh tomatillos
2/3 cup chopped onions
1 Tblsp chopped cilantro
1 jalapeno or serano chile, chopped
1/2 tsp salt (optional)

Remove outer husk of tomatillos. Quartere and place in inch deep boiling water in a heavy pot. Cover nd simmer for 5-8 minutes or until color deepens and they are almost fork tender. DO NOT OVERCOOK. Also, do not throw away the water they were cooked in.

Process tomatillos in a blender or food procesor until coarsely chopped. Add remaining ingredients. Process to combine (you may need to add a little bit of the reserved water to get the right consistency). Taste, and if necessary, adjust seasonings.