Rick Bayless’ raw tomatillo salsa

4 medium (about 8 ounces total) tomatillos, husked, rinsed and quartered

1 large garlic clove, peeled and quartered

Hot green chiles to taste (I like 2 serranos or 1 jalapeno), stemmed and roughly chopped

1/2 to 2/3 cup (loosely packed) roughly chopped cilantro

Salt

Combine tomatillos, garlic, chile and cilantro in a blender jar or food processor. Add 1/4 cup water and a generous 1/2 teaspoon salt. Process to a coarse puree. If using a blender, begin blending on low, at first pulsing to get the mixture moving evenly through the blender blades. Pour into a salsa dish and thin with a little more water if necessary to give the salsa an easily spoonable consistency. Taste and season with additional salt, if you think necessary. Serve right away.