Green is good

Uncle Clint makes this Tomatillo Salsa for us whenever we go to his house for tacos. I saw some beautiful tomatillos at the City Market last weekend, so I thought I would give it a try. And it really can't be any easier: coarsely chop a few things, throw them into a blender, and let 'er rip. Five minutes to tomatillo salsa that's great plain with chips, or inside of tacos. Just be sure to put the tomatillos into the blender first, since all the liquid inside the tomatillos has to come out for the sauce to be formed.

Tomatillo Salsa

Adapted from Truly Mexican (2011) by Roberto Santibañez

½ pound tomatillos, husked, rinsed, and coarsely chopped
½ cup chopped cilantro
1 jalapeño or 2 small serrano chiles, coarsely chopped, or more to taste
2 tablespoons chopped white onion
1 medium garlic clove, peeled and minced
1 teaspoon kosher salt, or ½ teaspoon fine sea salt
a squeeze of lime or a dash of sugar, if needed

Put all of the ingredients into a blender jar in the order listed. Blend at high speed until everything is ground up and the salsa is relatively smooth, a minute or so. Taste and adjust for additional chile or salt. Depending on the acidity of the tomatillos, you can also adjust with a squeeze of lime or a dash of sugar, as needed. Makes 1½ cups.