Green Tomatillo Salsa

• 1 Pound Tomatillos cut into quarters
• 2 Whole Serrano chiles, stemmed, seeded, and coarsely chopped
• 1/3 Cup Cold Water
• 1 Bunch Scallions
• 1 Bunch Cilantro leaves
• 2 Teaspoons Salt
• 1 Dash Lemon Juice

1. Place the tomatillos, chiles, and water in a blender or food processor. puree just until chunky. Add the scallions, cilantro, and salt and puree about 2 minutes longer, or until no large chunks remain.

Variation: For a mellower version of tomatillo salsa, try roasting the tomatillos, chiles, and scallions under the broiler until blackened, about 5 minutes. Then place the roasted items in a blender or food processor with the remaining ingredients and puree.