Salsa Verde, or green salsa, recipes vary widely but always contain tomatillos, onion and cilantro. It goes well with the grilled meat of carne asada, fajitas, and tacos. This version also contains garlic and chilies but uses the milder Anaheim chilies with membranes and seeds removed. The spicier jalapenos or serranoes can be used with or without membranes if you want more heat.
4 tomatillos, cored and chopped
1/2 large onion, chopped
2 small cloves garlic, chopped
1/4 cup chopped cilantro leaves
2 Anaheim chilies, seeds and membranes removed, chopped
Juice of 1/2 lime
1/2 teaspoon salt
Place all ingredients in a food processor and puree. Place the pureed ingredients is a small saucepan over medium heat and cook, stirring occasionally, until it reaches the desired consistency.