Bricklayer's Salsa (Salsa De Albaniles)

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Title: Bricklayer's Salsa (Salsa De Albaniles)
Categories: Relishes, Sauces
Yield: 1 servings

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

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.

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