8 ounces (5 to 6 medium) tomatillos, husked and rinsed
Fresh hot green chiles, to taste (roughly 2 serranos or 1 jalapeno), stemmed, seeds removed if you want the salsa to be less hot
5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped
1/4 cup finely chopped onion
Roughly chop the tomatillos and the chiles. Combine the tomatillos, chiles, cilantro and the juice of 1/2 lime in a blender or food processor. Pulse the mixture into a coarse puree, or to your desired consistency and scrape into a serving dish.
Rinse the onion under cold water, then blot with a towel to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon. Add more lime juice, as desired. Serve.