Salsa Verde
1 lb tomatillos, shelled and rinsed
2 onions (approximately same volume as tomatillos)
1-2 jalapenos or serranos
Olive oil (if frying)

Method 1:  Chop onions into eighths and slice peppers into 1/4" slices.  Wear gloves or wash your hands immediately after slicing peppers.  Fry everything in oilve oil for about 10 minutes.
Method 2:  Slice tops and bottoms off onions and peel off the outer layer.  Grill tomatillos, onions, and peppers until the tomatillos are soft.  Put the peppers near the fire until their skin blisters.  When the peppers have cooled down enough, peel the skin off the peppers.  Wear gloves or wash your hands immediately after handling the peppers.

Mix everything in a food processor.