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• 4 to 5 serrano chiles
• 2 cups chopped fresh tomatillos or canned tomatillos, drained
• 1/3 cup fresh cilantro leaves, chopped
• 6 green onions, chopped
• 2 large cloves garlic, crushed
• 1 tablespoon grated white onion
• 2 tablespoon fresh lime juice
• 1/2 teaspoon salt

Place the serranos on a baking sheet and broil, turning the chiles occasionally, until the skin is dark and blistered. Remove from heat and place the serranos in a plastic bag. Allow them to steam for 20 minutes or so, then remove from bag and peel off the skin. Chop the serranos.

Combine serranos and all remaining ingredients and chill, covered, for at least 1 hour. Salsa will keep, refrigerated, for several days.

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Note: This salsa is best when served at room temperature.

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• Salsa Time - Salsa recipes by John Raven