Salsa Verde

I use this to make my Chicken Enchiladas. Sometimes I use the stuff in a jar but this is so much better so if you have an extra fifteen minutes...

1/3 large yellow onion, finely chopped
1 # tomatillos
1 jalapeno, seeded and flattened
3 cloves garlic, chopped
handful cilantro, choppped
chicken stock
salt

Broil the tomatillos and the jalapeno until they start to blacken.
Saute the onion and garlic until the onion starts to turn translucent.
Add tomatillos, jalapeno, and chicken stock to cover, as well as salt to taste. I have a salt pig on the counter and probably pull out a good teaspoon.
Simmer until tomatillos start to soften

With an immersion blender (boat motor), smash up all the ingredients until you have a thick soup. Cook for a while and let it thicken. You want it to still be sort of runny.

Roughly chop and add the cilantro. Smash it up some more with the blender. If you don't have an immersion blender you can wait til the end and then stick it into a food processor or a blender and pulse it up a few times.