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If you've never had tomatillos before, they taste kind of like citrus-y tomatoes. Gene believes this salsa is de rigeur with Rotis.
1 lb. tomatillos
1/4 cup fresh cilantro leaves
2 Tablespoons chopped fresh parsley
1 Tablespoon fresh lemon juice
1 clove garlic, diced
2 serrano chilies, pan- or oven-roasted, seeded and diced. (I'd pan-roast such a small amount)
1/4 teaspoon black mustard seeds
1/4 teaspoon fresh ground black pepper
Bring 2 quarts of water to boil in a large pot. Add the tomatillos and simmer until soft, about 10-15 minutes. Drain, and remove their papery husks. (The book says to husk them before boiling but I think they come off easier after boiling.)
Cut tomatillos in half, and place them along with the remaining ingredients in a blender/food processor. Blend on high until just smooth. Use at room temperature, or cover and refrigerate. It will keep, refrigerated, for up to 1 week.
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