4 lg. or 6 med. tomatillos
1/2 med. onion
1 med. clove of garlic, peeled
1 1/2 tbsp. seeded minced serrano green peppers
Fresh cilantro, 2 lg. sprigs
Salt

Remove husk, wash, core and coarsely chop tomatillos, chop onion, mince garlic, seed and mince serrano peppers, mince or cut with scissors the cilantro (exclude stems). Salt to taste and mix. Chop in manual food chopper until some liquid forms and the sauce has a loose consistency. Serve. The sauce loses flavor of the cilantro, becomes soggy and the texture breaks down when standing for a while.