(Green Tomatillo Salsa)
Yield: Makes about 1 cup
Preheat skillet over low heat about 5 minutes.
Place peppers in dry skillet, keep turning until they begin to blister (about 5 minutes). After nicely blistered, remove to separate pan to keep warm (at this point peeling skin is optional).
Add tomatillos and garlic to hot skillet, repeat turning process to toast and release juices. Remove all to pan with peppers.
Add peppers, tomatillos, juices, garlic, cilantro and salt to food processor or blender. Blend to coarse puree and scrape into serving dish. Add onions and mix. Ready to eat or chill.
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