Traditional Salsa Verde
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This is the traditional and classic tomatillo green salsa served all over Mexico and Texas. Adjust the heat level as you like. You might start by only putting in half of the cooked serrano chile. This salsa rounds out the three salsa that we serve most often.

A slight variation sometime served further west is to add some avocado to the salsa.

12 - 15 fresh tomatillos (3/4 lb.)
1 small sweet onion, cleaned and quartered
1 whole serrano chile
1 clove garlic, smashed
 1 tbls cilantro leaves
1/2 tsp salt
3 cups water
Bring the water to a boil. Cook the tomatillos and the chile in the boiling water until soft, about 20 minutes. Drain and reserve the liquid.

Combine the tomatillos, chile, onion, garlic, cilantro, and salt in a blender or food process. Blend or process this mixture until the salsa reaches the consistency desired. Add some of the reserved cooking liquid to aid in the blending.

Serve add room temperature.

Cliff Note: For a little more depth of flavor you can roast the tomatillos and chiles. Then add water, along with any juices from the roasting pan.

 

Source: The Mexican Gourmet: Authentic Ingredients and Traditional Recipes from the Kitchens of Mexico