Delicious, Stupid-Easy Salsa Verde

My friend Susan Stevenson brought a small group of local farmers and producers to our tiny burg for a monthly farmer's market this summer (hopefully more often in 2011!).  Here's what I did with yesterday's $3 of tomatillos.  We ate some with chips and will have the rest with chicken enchiladas.  Thanks Chuck Williams (Williams-Sonoma Kitchen Library "Mexican Favorites")!

Makes 2-3 cups

3 cups water
2 1/2 tsp salt
3 fresh serrano chili peppers
1 lb (I used 1 qt) tomatillos, husks removed
1/2 cup loosely packed cilantro
1/4 cup finely chopped onion

In a saucepan over high heat combine the water and 1 tsp of the salt and bring to boil.  Add the garlic, chilies and tomatillos and cook uncovered 8-10 minutes.  Drain, reserving 1/2 cup liquid.

When cool enough to handle, stem the chilies and tomatillos.

In a blender or food processor fitted with the metal blade, combine chilies, garlic, tomatillos, reserved liquid, remaining 1 1/2 tsp salt and cilantro and process to a smooth puree.  Add the onion and pulse to combine.

Let the salsa cool to room temperature and serve.

Will keep refrigerated for up to one week.