8 tomatillos* (about 10 ounces), husks discarded
2 fresh jalapeño chiles with seeds, chopped (wear rubber gloves)
1 small handful fresh coriander leaves, washed well and spun dry
1/4 cup water
1/2 small white onion, chopped fine
1/4 teaspoon coarse salt, or to taste
* available at Mexican markets, specialty produce markets, and some supermarkets.