This is a very basic green salsa for enchiladas, tacos, chilaquiles or grilled meats. I will interchangeably use unripe, green tomatoes for the tomatillos when these are abundant in the midsummer, and just prior to the first freeze in the winter when lots of fruit is on the tomato vines, but it has little chance of ripening. Use this salsa as is, with tostadas, or as the base for other recipes. If you wish, add some fresh lime juice at the very end.

Makes 2 cups 

5 medium tomatillos, husks removed, or medium-sized green tomatoes 

1–2 jalapeño or serrano peppers, stemmed and halved 

½ medium white onion, peeled and roughly chopped

2 cloves garlic, peeled and smashed

½ bunch cilantro, roughly chopped

Salt

Place the tomatillos or green tomatoes, jalapeño or serrano peppers, the peeled onion and garlic in a medium pot and cover with water. Bring to a simmer and cook for 15 minutes, until everything is tender. Strain the vegetables out with a slotted spoon and place in a blender with the cilantro and puree, adding a few tablespoons of the cooking liquid if necessary to make a smooth sauce. Season with salt and set aside.