This is a fresh and tart salsa; it’s great for dipping corn chips.
Try it as a topping for grilled salmon or chicken breast
1 pound tomatillos, or green tomatoes chopped
1/2 cup chopped onions
2 jalapenos, seeded and coarsely chopped
1 cup cilantro leaves chopped
juice of 1 lime
salt to taste
Combine all ingredients except the jalapeno, mix enough jalapeno pepper to suite your taste. Once achieved the desired mix, you may further chop using the pulse button of the food processor. Be sure ingredients are chopped but not pureed! Use immediately or store covered in the refrigerator for up to four days.
Tomatillos are sticky under their husks, be sure to wash and dry then before using!