Salsa Verde

(Recipes from a Kitchen Garden)

1 lb tomatillos (about 4 c.)	2 serrano peppers, seeds removed
1 C chopped onion	1 ½ tsp. salt
4 cloves garlic	½ C oil
½ C cilantro	1 C water

Husk the tomatillos and cut them in half.  Place all the ingredients except 2 T. oil in a blender or  food processor and purée as smooth as you like.  Heat the remaining oil in a deep, heavy pan over medium heat.  Pour in the purée and simmer for 10-12 min.