This is a favorite of mine when used with the recipe for Mexican Chili.

Ingredients:

10 Tomatillos (they look like small green tomatoes)
2 Jalapenos
1/4 cup chopped cilantro
1/2 small white onion
salt to taste

Prep:
Remove husks of tomatillos and wash under water. Boil tomatillos for 10 minutes. Meanwhile, roast jalapenos over burner until black all around. Remove blackened skin with a paper towel or dry cloth. Remove seeds and chop. Chop onion. Add tomatillos, jalapenos, cilantro and onion. Blend until smooth. Add salt to taste. Refrigerate for 30 minutes before serving.