* Peel and boil tomatillos for 15- 20 minutes.
* Drain and reserve ½ cup liquid.
* Place tomatillos, serrano peppers and garlic into a blender. Slowly incorporate liquid as needed.
* Process until slightly chunky.
* Transfer into a bowl.
* Add cilantro, onions and salt.
Makes 2 ½ cups.
Note: Although great chilled, I like to serve it immediately, while still warm.
Fat (g) .8
Protein (g) 1.2
Carbohydrates (g) 6.4
Fiber (g) 1.8
Cholesterol (mg) 0
Sodium (mg) 270