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I can't believe I went this long without giving you any recipes for Green Salsas - we have at least a dozen in regular rotation at the Restaurant. This particular salsa is probably the 2nd most widely served salsa in the country (right behind Salsa Mexican) and is certainly one of the most popular at my place. It's real easy to make - virtually impossible to screw up. So let's make some salsa!!

12 or so tomatillos
Remove the husks and rinse them. Now, some of these self-proclaimed geniuses will tell you to use only the most yellow of the tomatillos - others say only use the brightest green ones - pay them no mind. It makes no difference! I use the hardest, brightest green to purple ones because I like the lemony tartness. Others like a mellower sauce and use the yellowish ones. Either way you're gonna have a great salsa.

1 medium onion
Peel and cut into small pieces. Once again some of these foodies will insist you use no more than 1 teaspoon of finally chopped Maui onion - pay them no mind. You can use less onion or more onion or red, yellow, white or purple onions for all I care.

2 cloves of garlic
Or 1 or 17 or none - it don't matter. Hell, you know how much Garlic you like.

fresh chiles
I like to use Jalapeno chiles because I like the taste..... but the damn Jalapenos have been running really mild. So you might want to substitute Serranos. I'd use 2 Jalapenos or 4 Serranos for a medium Salsa..... more if you like it hot. Take the stems off the Chiles and cut them up - we do this because the whole chiles take a lot longer to cook than do the Tomatillos.

cilantro
Once again you're on your own. I don't know if you like cilantro of not. I use about a half a bunch. The cilantro flavor will not be real strong because you are going to cook it..... and since it's gonna be blended as well, you can use the stems and all.

Let's do it!!!

The easiest way to make this Salsa is not the best way but you still come up with a Salsa that is way better than any of that bottled junk. Most Mexicans will just throw everything in a pan - cover it with water and boil the shit out of it. The trouble with this is that you wind up with a lot of really tasty water that you're not going to use. A much better way is to dump all the stuff in a pot - add as little water (maybe a half an inch) as possible and bring it to a boil. Then put a lid on it and turn the heat way down. Check it in about five minutes. It's done as soon as the chiles have turned to that drab olive green color. Let it cool a bit and then put all the solid stuff in a blender and give it a spin. You'll probably have to add some of the cooking water to get the consistency you like. This is a great table salsa and is found on most every table in Mexico. It goes with virtually everything, but is especially good on Chicken and Pork. When it's cooled you might want to add some freshly chopped Cilantro leaves. This Salsa holds pretty well in the fridge but if you make a big batch only add the Fresh Cilantro to what you will be using right away - the Cilantro tends to get a little ugly in the fridge. Let me know how it turns out and if you have any questions about Salsa, Mexican food in general or that horrible mess in Washington - let me know.