Raw Tomatillo Salsa

4 large tomatillos, papery husks removed
2 tablespoons diced white onion
1 serrano chile, stemmed
8 sprigs cilantro, stemmed
1/2 teaspoon salt, or to taste

Wash the tomatillos well with warm water to remove the naturally sticky coating, which is bitter. Cut them into quarters.

Pulse the tomatillos in a food processor with the remaining ingredients until a slightly chunky texture is achieved.

Taste for salt and serve as soon as possible to enjoy maximum bite and crunch.

by Deborah Schneider. From: Epicurious: April 2010 [archive.org]