24 tomatillos, cleaned and husked 1/2 onion, chopped 8 to 10 serrano chiles, stemmed (and seeded for less heat, or to taste) 1 1/2 cups washed, stemmed leaves of cilantro (from about 1/4 of a large bunch) 1 1/2 teaspoons salt, or to taste

Step 1 Bring a large pot of water to boil. Add the tomatillos and boil just until they darken to an olive shade, about 5 minutes. Remove from heat, drain and set aside until cool enough to handle.

Step 2 In a food processor, combine the boiled tomatillos with the onion, chiles, cilantro and salt. Pulse until the ingredients are blended to form a salsa. This makes a generous 6 cups of salsa, which can be covered and refrigerated until ready to use, up to 1 week.

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