2long green chile peppers (Anaheim chile peppers)stem and seeds removed; each chile cut into quarters
1jalapeno pepper (for more heat substitute with 2 Serrano chili peppers
1/3cupcoarsely chopped onion(about a quarter of a medium size onion)
1/2teaspoonsaltor salt to taste
1/2of a lime, juiced
For the Tomatillos - Peel the skin off of the tomatillos and remove the stems. If the skin sticks to the tomatillos, rinse them and the skin should rub off. Rinse all of the tomatillos and cut each one into quarters.
For the Jalapeno Chili Peppers - Remove the stem, cut the jalapeno pepper in half lengthwise and remove the seeds (if more heat is preferred, leave the seeds in the pepper).
Charring the Tomatillos and Chili Peppers - Turn the vent on above the stove so that the smell of the peppers isn’t too strong.
Heat a large skillet on medium heat. To the skillet add the tomatillos, long green chiles, and the jalapeno pepper. If the pan gets too hot and starts to smoke, turn the heat off.
Using a pair of tongs, continuously turn the tomatillos and chile peppers so that each side gets browned or charred.
When all sides are browned or charred, transfer the tomatillos, chiles, and pepper from the pan on to a plate and set aside.
Using tongs, add the tomatillos, chilies, pepper, and onion to the bowl of a food processor.
Then add salt, and the juice from ½ of a lime.
Pulse the ingredients to a puree that has a slightly chunky consistency. To the food processor, add water and pulse the ingredients a few more times.
Do a taste test and add more salt if needed (salt will bring out the delicious flavor so make sure to add enough).
Transfer the salsa to a serving dish, let it cool, and serve.
When selecting the tomatillos, pick the ones that are bright green with skin that's a bit sticky to the touch; these should be the most flavorful.