Tomatillo Salsa Verde
3/4 pound fresh tomatillos1/2 large white onion , cut into large chunks
2 cloves garlic
2 small red chilli peppers
1/2 packed cup coarsely chopped cilantro leaves
2 jalapeno (seeds and all if you like heat)
1/2 lime, juiced
Kosher or fine sea salt
White Tortilla chips
Football
drizzle of olive oil (optional)
Directions
Pull the husks from the tomatillos and wash them under cool water until they no longer feel sticky. Cut them into quarters and put them into the work bowl of a food processor. Add remainder of first five ingredients and process until smooth.
Scrape the mixture into a small saucepan. Season lightly with salt and if you like add olive oil for consistency Bring to a boil over medium heat. Cook, stirring occasionally, until most of the liquid is boiled off and the salsa looks relish-y, about 8 minutes. Cool before using.
The sauce can be refrigerated for up to 1 week. If refrigerated, you may want to add a little salt and/or lime juice to the salsa before serving.
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