From Andrea...
(ok so I loooove this salsa!!! The tomatillos and lime make it)
1 white onion (big)
1 bunch of cilantro (leaves, not stems)
Juice of 1 lime
4 tomatillos (husk removed and sticky stuff washed off)
1-2 jalepeno peppers
4 cloves of garlic (garlic press makes this really easy)
4 tomatoes (I put more in; romas are best—but a combo is good too)
2-4 teaspoons salt
Peel garlic and onion. Use all parts of the jalepeno for warmer salsa, or remove the seeds and white inner flesh for mild salsa. (I use one with and one without) Somewhere between mince and chop (food processor may be too much, pocket knife is probably too little) the onion, garlic, cilantro, tomatillos, and jalepenos together. (I use a pampered chef chopper for all of this but the tomatoes.) Add the salt and lime juice and mix well. Again, somewhere between chop and puree the tomatoes. Mix in the rest and enjoy! I like mine chilled and lots of Tostitos hint of lime tortilla chips.
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