Green Sauce - Salsa Verde

1-1/4 to 1-1/2 pounds tomatillos
3 or 4 poblano or anaheim chiles, roasted and coarsely chopped
1/2 white onion, coarsely chopped
1 or 2 cloves of garlic, quartered
chopped cilantro to taste
salt and pepper to taste, if necessary

Husk the tomatillos, rinse them and cook them in simmering water for five to ten minutes until they are soft and have lost their bright green color. With tongs, remove them to a blender. Reserve the cooking liquid. Add the chiles, onion and garlic to the blender and process until well combined.

Put the sauce in a non stick frying pan. Add about a cup of the cooking water to the blender and process briefly to get the bits sticking to the sides of the blender. Add the water to the frying pan, stir to combine. Simmer the sauce for about ten minutes, until it is the thickness you want and the onion and garlic have lost their raw taste.

NOTE: Traditionally this sauce would be sauteed in lard or butter. If you want a richer sauce you can melt butter in the frying pan before adding the liquid ingredients, but I don't think it's necessary. The roasted peppers give the sauce a rich, smoky taste.

Add cilantro, and salt and pepper if necessary. I find that salt and pepper are usually unnecessary. The salsa is best if used promptly but will keep for a day or two in the refrigerator.