INGREDIENTS: Up to 8 serrano chiles or up to 3 jalapenos, stems removed 1 pound tomatillos (about 1 dozen) 1/2 small white onion, roughly chopped 2 clove garlic, peeled and roughly chopped 1 teaspoon salt 1/2 cup packed cilantro springs 2 tablespoons vegetable oil (if frying) INSTRUCTIONS: Take fresh tomatillos and remove the husk and boil in salted water for 10 minutes. You can also add the chiles to the water if you like. Drain. Puree the tomatillos, chiles, onion, garlic, salt, and cilantro. Leave the purée a little coarse. If you want to fry the sauce, heat the oil in a small saucepan over a medium flame. Add in the sauce, watching out for any splatters. Simmer for 5 to 10 minutes until it reaches the consistency you like. Taste and adjust the seasonings before serving.