Tomatillo salsa (like at Mazunte)

So my only restaurant review so far has been Mazunte.  They take a while and I feel like I need to go somewhere a couple of times before I can write an accurate review.  In the meantime, I've been trying to reproduce the tomatillo salsa from Mazunte.  I knew it was very simple, most likely uncooked, and it is super tasty, so I figured that I could do the same.  I poked through my Mexican cookbook (Marge Poore's "1000 Mexican Recipes") and looked at all the tomatillo recipes and found the simplest one requiring no cooking and whipped it up.  Sure enough, it tastes pretty much the same and only took about 15 minutes to make.  I found that it needs a touch more salt to bring out the flavors.  I considered increasing the amount of chilies, but one is actually quite enough.  I think Mazunte's is a bit lighter on the cilantro, so I entered a range in the recipe, depending on how much you like cilantro.  It might be fine without it if you don't like it.  Increase the garlic if you want.  I found that the flavors really came together after aging for an hour or so.  The cilantro flavor mellowed.

Tomatillos - you should be able to find them in your grocery, but if not, there is almost certainly a Mexican grocery near you.  Mexicans are pretty much everywhere in America nowadays, even in small towns, and they need a place to buy the ingredients for the food they eat at home.  Tomatillos are husk-tomatoes, green tomatoes with a think wrap around the outside.  Tomatoes come from the New World and it isn't a bit surprise that there are a tremendous number of varieties.  Tomatillos are a little sticky, so definitely need to be rinsed before use.  Otherwise, they are less juicy than tomatoes and have a nice mildly sour taste to them.  You'll swear that these is vinegar in this salsa, but all the sourness is from the acidity of the tomatillo.

Fresh Tomatillo Salsa (like at Mazunte)

1 lb tomatillos, husked, rinsed, and coarsely chopped
2 Tbsp chopped onion
1 serrano chili
1 clove garlic
1/4-1/2 cup cilantro
3/4 tsp salt

1) Through everything in a food processor and blend to a uniform sauce
2) Put in the fridge for 1h.

I wouldn't keep it too long, as it is so fresh.  It is so yummy, I am sure you will eat it up in 24h.