Tomatillo Salsa
1 pound tomatillos, husked, washed and cut into quarters or
     17 ounces canned tomatillos
2 to 4 large jalapeño chiles, stemmed, seeded if desired
     and roughly chopped
1/2 medium onion, cut into quarters
1 bunch cilantro
1 teaspoon salt
1/2 teaspoon Tabasco pepper sauce

    Place tomatillos and jalapeños in a blender or food processor fitted with the metal blade. Puree until chunky. Next, add onion, cilantro, salt and Tabasco and puree about 2 minutes more or until no large chunks remain.
    Salsa will keep in the refrigerator, in a covered container, about 3 days.