Tomatillo Salsa and Corn Chips

Ingredients

• 10 large or 12 medium sized tart tomatillos
• 3 serrano chiles
• Cup white onion, minced for blender
• Cup white onion, minced for topping
• clove garlic, minced
• Cup fresh cilantro, coarsely chopped
• Dash of salt

Directions

• Husk and wash the fresh green tomatillos. Pat dry, stem and chop them. Chop the Serrano chiles. In a blender, puree the tomatillos, chiles, cup minced white onion, garlic and fresh cilantro until well-blended and smooth.
• In a large serving bowl, pour mixture and stir in the remaining minced onion. Season to taste with salt. Refrigerate overnight or serve immediately with fresh corn chips. Score!