Sauces
A
10-12 one-inch diameter green husked tomatillos
3-4 chile serrano
4 cloves garlic
1/2C minced white onion
1C cilantro, chopped
1/2 tsp salt
Saute A (all whole) in hot skillet until lightly charred outside, but raw inside.
Prep onions and cilantro
Process (chop, not puree) chiles, 1/2 tomatillos, garlic, and salt.
Add remaining tomatillos and onions. Process only until coarsely chopped.
Hand mix in cilantro; chill.
Possible substitutes:
yellow onion for white
jalapeno or an other green chile for serrano
mild canned salsa verde (12oz = 12 tomatillos) for tomatillos. Do not blacken.
Picante salsa verde for tomatillos AND chiles.
Serve w/crema fresca on tortillas or chips.