Seriously Meatless: Homemade Salsa Verde

INGREDIENTS

• Up to 8 serrano chiles or up to 3 jalapenos, stems removed (the upper end of these ranges will be very hot!)
• 1 pound tomatillos (about 1 dozen) or two 13-ounces cans, drained
• 1/2 small white onion, roughly chopped
• 1 clove garlic, peeled and roughly chopped
• 1/2 teaspoon salt
• 1/4 cup packed cilantro springs and/or
• A few leaves of epazote, and/or 1 teaspoon dried Mexican oregano
• 2 tablespoons vegetable oil (if frying)