[/FONT][FONT="]3 cups (750 ml.) water[/FONT]
[FONT="]2 ½ tsp. salt[/FONT]
[FONT="]2 cloves garlic[/FONT]
[FONT="]4 chiles serranos[/FONT]
[FONT="]1 pound tomates verdes (tomatillos), husks removed[/FONT]
[FONT="]1/2 cup loosely packed cilantro[/FONT]
[FONT="]1/2 cup finely chopped onion[/FONT]
§ [FONT="]In a saucepan, bring the water and 1 tsp. of the salt to a boil. Add the garlic, chiles and tomates verdes and simmer, uncovered for 8-10 minutes. Drain, reserving ½ cup of the liquid.[/FONT]
§ [FONT="]Transfer the garlic, chiles, tomatoes verdes & liquid to a blender. Add the cilantro & remaining salt & puree briefly and CAREFULLY.[/FONT]
§ [FONT="]Stir in the chopped onion & let the sauce cool before serving.[/FONT]
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