Glancy Family Cookbook

Tomatillo Salsa

Yields 1 1/2 cups

Unfortunately, this will never taste as good at home as it does at the beach -- but it's still worth making.

8 oz tomatillos, husked

2 serrano chiles (or other), quartered lengthwise

1/2 small white onion, sliced

5 sprigs cilantro

salt

Place tomatillos in saucepan with water to cover. Bring to boil, lower the heat, and simmer until dull green, about 10 minutes. Drain.

Purée in a blender or food processor with the chiles, onion, cilantro, and about 1/4 tsp salt. Taste, adjust salt.

Chill before serving -- or serve warm with enchiladas.