salsa verde (green tomatillo sauce)

• 1-1 1/2 pound tomatillos, husked
• medium size onion, chopped
• 1 teaspoon minced garlic
• 1 Serrano chile peppers, minced  or what ever hot pepper you have I've used jalapeno  to make it a little milder in heat depending what I'm doing with it.
• 2 tablespoons chopped cilantro
• 1 tablespoon chopped fresh oregano
• 1/2 teaspoon ground cumin
• 1 1/2 teaspoons kosher salt
• 2 cups water

Place it all in a sauce pan and simmer until tender about 10-15 min. Use a stick blender to reduce size and ensure uniform sauce.
 Finished cooling by setting pan into a bowl of ice water and stirring often.

Store any left overs in Mason jars or plastic tubs in the refrigerator.