A tangy taste alternative to red tomato salsas
10 tomatillos, diced
1/2 cup chopped Spanish onion
1/4 cup minced fresh cilantro or parsley (I like cilantro)
2 jalapeno peppers, seeded and minced
2 teaspoons lime juice
1/2 teaspoon salt
Combine all ingredients; cover and chill.
Serve with chips, seafood, or chicken.
Yields 2 cups.
Source: Southern Living 1991 Annual Recipes
This works better and faster in the food processor. Roughly chop the tomatillos, onion, cilantro and peppers by hand, then pulse to a minced pulp but not a smooth puree in the food processor. Leaving enough for it to still be a little juicy, drain most of the juice off, then add the lime juice and salt.