Salsa Verde (1998)

7 medium tomatillos, husks and stems removed 

1/2 white onion, quartered 

4 serranos 

1 clove garlic 

1 large bunch cilantro, stems removed 

1/2 tsp. salt 

1 T. fresh lime juice 

Place tomatillos in a saucepan, cover with water, and bring to a boil. Simmer gently (uncovered) for about 15 minutes, or until the tomatillos are soft. Turn off heat, and allow tomatillos to cool in the cooking water. Combine remaining ingredients in a food processor or blender, and puréé. Drain tomatillos, add to mixture, and puréé. Store in refrigerator (will keep about a week).