1 qt. water
3 lb. tomatillos (available at specialty shops and some supermarkets)
9 fresh chile serranos or 2 1/2 fresh jalapeno peppers, sliced
9 cloves garlic
2 med. onions, coarsely sliced
20 cilantro sprigs
Salt
3/4 c. corn oil

Bring water to boil in heavy saucepan. Add husked tomatillos, half the chiles, 6 cloves garlic and half the sliced onions. Cook about 20 minutes or until tomatillos are tender. Cool slightly. Drain and reserve cooking water.

Process tomatillo mixture with remaining onions (except for about 1 slice), remaining chiles and garlic, cilantro, salt to taste and a little reserved cooking water in blender or food processor. Set aside.

Heat oil in large, heavy saucepan. Add last onion slice and fry until golden brown. Remove and discard. Pour tomatillo mixture into hot oil. Season to taste with salt and continue cooking over medium heat until fat begins to rise to surface. Add 1 cup reserved cooking water.

Sauce should be slightly thick. Cool to room temperature. Sauce can be used for tiacoyos or as condiment for any Mexican dish. Also excellent as sauce for fish, seafood, chicken and eggs. Makes 1 quart.