Recipe - Bricklayers Salsa (Salsa De Albaniles)

1 md Onion, peeled and quartered
2 small Garlic cloves, peeled
1 One half teaspoon Salt or to taste
1 cup Cilantro, minced
4 to 6 fresh serranos
chilies =OR=
2 or 3 jalapenos, stemmed
and roasted whole
1 One half cup Tomatillos, husked, roasted
or broiled in water
1/3 to One half cup water
pn Sugar
1 teaspoon Salt or to taste
8 Sprigs fresh cilantro,
chopped
Three fourths cup White onion, peeled and
minced

Add onion, garlic and salt to a mortar or food processor. If using a
mortar, grind well. If using a processor, pulse once very quickly. It is
very important not to overporcess or the texture of the salsa will suffer.
Add minced cilantro and pulse again, very quickly. Add chilies, tomatillos
and water and pulse again. Season to taste. Garnish with chopped cilantro
and onion. To prepare without a mortar or processor, mince all ingredients
extremely finely and combine.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini