While I love red salsa, a good salsa verde is often my first choice. This is simple and easy, especially when fresh tomatillos are abundant at the farmer's markets in the North East.

    1 lbs tomatillos, husked of their papery skins lb jalapenos, seeded
    1 small bunch of cilantro, finely chopped
    salt to taste
    3 cups of hot water or vegetable broth

    Bring jalapenos to a simmer in broth or water Cook until tender (about 5 minutes)
    Add tomatillos
    Cook another 5 minutes until jalapenos and tomatillos are soft
    Whir in a blender, removing small insert in top
    When salsa is a your desired consistency,
    Place in a serving bowl
    Add chopped cilantro
    Serve or reserve for later