Green Salsa - Salsa Verde

Green Salsa
This sauce is used mostly in soft taco meat, such as Beef tongue, head, cheek etc. once prepared the sauce can be used without the garrison, as a base for casseroles.
Remember the "caliente " of the salsas depends of how many chiles you add -this recipe is for mild salsa.

Ingredients:
2 Lb. Tomatillo (smll green wrapped tomato)
1 1/2 White onions
½ Buch of Cilantro
3 Chiles serranos
Salt

Preparation: peel tomatillos from husk; wash and put to cook in boiling water for 7 min. and add washed serrano chiles, half onion and a little salt. (When tomatillos change color from green to dry green is already cocked). Once cocked blend the tomatillos, onion and chiles and add some water in which they were cooked depending on how thick or liquid you want the sauce. Once blended transferred it to a container to cool to room temperature and add the chopped fine onion and cilantro (washed). Salt to taste. This sauce without chopped onion and cilantro can be used as a base for casseroles or other dishes; Chicken in green sauce, Tongue in green sauce, Huevos Rancheros in green sauce, etc.


Typically sauces that are made fresh last just a few days, this one since is cooked will last refrigerated for at least for one week.
Enjoy!