Tomatillo Salsa Verde

Recipe from: Al Waltz

1 lb (about a dozen) fresh tomatillos, husked, washed, and cut into quarters.
1 cup chopped white onion.
3 or 4 chopped serrano or jalapeno chiles, seeds and all               
several cloves of garlic
1/4 cup fresh cilantro.

Put all of this in a blender and process until minced finely.  Add sugar (1 tsp)and salt (1/2 tsp) or to taste and let sit refrigerated for a couple of hours.  The salsa will keep refrigerated for several weeks. This can be adjusted for hotness and amount of cilantro.

We use this fresh on chips or in one of the recipes below.

<b>Guacamole with fresh salsa verde</b>
Take several ripe avocados, peel, pit, and mash the pulp with a fork.  Add 4 or 5 tbs of fresh salsa verde and the juice of 1/2 or 1 lime. Let sit for an hour in the refrigerator, decorate with cilantro and serve.                  

<b>Fish with fresh salsa verde and Mexican cheese</b>
Dust fillets of fish, rock cod, flounder, or catfish, with seasoned flour and quickly brown on both sides in butter in a moderately hot saute pan.  Place browned fish (it should be almost done) on aluminum foil on a cookie sheetand top each with 1 or 2 tbs of fresh salsa verde and shredded Mexican 4 cheese mix (cheddar and white cheese can also be used grated).Place under a preheated, moderately hot broiler until cheese is melted.  Serve with extra salsa verde on the side.