1. Remove the husks from the tomatillos and wash all the stickiness from the outside. Cut into quarters to make blending easier. 2. Wash cilantro and green onions well, and rough chop cilantro and cut onions into thirds. 3. Prep green chilies by cutting them in half. Remove seeds and white interior veins if you want the chilies to be less hot. 4. Blend all in the blender, the idea is to get a nice grind, not a paste, so pulse works well. I'm sure you could use a food processor, but this salsa usually turns out quite liquidy because of the tomatillos. I know my food processor would make a mess. 5. If you do find that the salsa is not blending well because of lack of liquid, you can add lime juice or water 1 tablespoon at a time. Tomatillos are tangy by themselves, so keep that in mind when using lime juice. Usually the tomatillos have enough liquid in them to facilitate blending, and putting them first in the blender will help. 6. Add salt to taste and enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
