This intensely fresh, herbal salsa is especially good with fish, chicken, roasted vegetables, and eggs. For a richer salsa, you may roast half of the tomatillos as for Roasted Tomato–Chipotle Salsa, or the peppers and onions as for Table Salsa.

Combine in a food processor or blender and coarsely puree, leaving the mixture a little chunky:

Transfer to a medium bowl and stir in enough cold water to loosen the mixture to a sauce-like consistency. Season to taste with:

Serve immediately.