I have a treatise on making good salsa lurking at the back of my brain, to which some of my less-fortunate friends have already been subjected in fragmentary form over Mexican food. Until I get my magnum opus written up, however, I give you this — my favorite salsa recipe. The foundation of this green salsa is the tomatillo — a small, green tomato-like fruit that grows within a papery husk. It should be available in the produce section of good supermarkets.

1 pound tomatillos
3 cloves garlic
2 serrano peppers
2 limes
1 bunch cilantro
1/2 an onion
salt & black pepper to taste

Husk tomatillos.
Boil tomatillos, garlic, and serranos together in pot of water until tomatillos turn light green.
Put tomatillos, garlic, and serranos into a blender and blend until homogeneous.
Add cilantro, onion, salt & pepper, and juice from lime. Blend until onion chopped into fairly small pieces.
Cover and let cool before serving.

Good with tortilla chips, on chicken, and over enchiladas.