Salsa verde

Ingredients:

• 12 tomatillos
• ¼ cup chopped onion
• 1 clove of garlic
• 3- 5 serrano peppers (use fewer if substituting with jalapeno or other hot pepper)
• Salt to taste
• ¼ cup chopped cilantro (optional)

1. Remove husks and wash tomatillos to remove stickiness.
2. There are two ways to pre-cook the tomatillos and peppers:
   1. Place tomatillos and peppers in a saucepan and add water until just covered. Simmer uncovered for 12 – 15 minutes.
   2. Place the tomatillos and peppers on a baking tray and roast in the oven at 375°F for 20 – 30 minutes until tender.
3. Place the cooked tomatillos and peppers, garlic, onion and cilantro in a blender and puree.
4. Add salt to taste.
    
   Transfer to a bowl and dip with taco chips, or serve alongside tacos.