• 2 cans tomatillo
• 2 to 4 pickled jalapenos
• 1/2 white or sweet onion
• 3/4 bunch Celantro

Broil drained tomatillos until blackened. Chop 1/2 onion. Combine tomatillos, jalapenos and celantro in blender until desired consistency. Add onions, stir and serve.
Hint: If refrigerated, warm to room temp or slightly warmer.