Green Tomatillo Salsa (Salsa Verde)

This recipe is from a Rick Bayless book that I have.  It's about as traditionally Mexican as you can get--and typically simple.  Just a few ingredients, but loaded with flavor.

Of course, the best way to eat it is to simply dip your tortilla chips in it and munch away.  But I put a bit on a grilled cheese sandwich and it was out of this world.  You could spread a little on some grilled fish or chicken as a condiment.  The choice is yours!

Grilled Tomatillo Salsa (Salsa Verde) from Mexico: One Plate at a Time by Rick Bayless
Makes about 1 cup

You can make this salsa either raw or roasted (I love the roasted).  At Blooming Glen Farm, I "roasted" the veggies on the grill.  You can remove the seeds from the chiles if you want a less-spicy salsa (but why would you?).

INGREDIENTS
5-6 medium tomatillos, husked and rinsed
2 serranos or 1 jalapeno chile, stemmed
5-6 sprigs fresh cilantro (thick stems removed), roughly chopped
1/4 cup white onion, finely chopped
1/4 cup water
Salt

• RAW VERSION: Roughly chop the tomatillos and chiles.  In a blender or food processor, combine tomatillos, chiles, cilantro and water.  Process to a coarse puree, then scrape into a serving dish.  Rinse the onion under cold water, then shake to remove excess moisture.  Stir into the salsa and season with salt, usually a generous 1/4 tsp.
• ROASTED VERSION: Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 min.  Flip them over and roast the other side--4-5 min more until splotchy-black and blistered.  The chiles should be soft and cooked through.  Cool, then transfer everything to a blender, including the juices on the baking sheet.  Add the cilantro and water, blend to a coarse puree and scrape into a serving dish.  Rinse the onion under cold water, then shake to remove the excess moisture.  Stir into the salsa and season with salt, usually a generous 1/4 tsp.