Tomatillo Salsa

• 2 cups husked rinsed and chopped tomatillos
• 2 medium poblano chiles (optional) or 2 medium other fresh mild green chili peppers (optional)
• 1 teaspoon minced garlic (to taste)
• 14 cup chopped white onion
• salt and pepper
• 1 tablespoon fresh lime juice (to taste)
• 14 cup chopped fresh cilantro leaves
• cayenne (optional) or minced jalapeno (optional)

1. In a bowl, combine tomatillos, poblanos if you are using them, garlic,onion, salt, pepper and cayenne or chili.
2. Let stand at room temperature for up to an hour, or refrigerate for up to 1/2 day (bring back to room temperature before searving).
3. Taste and adjust seasoning, then stir in the lime juice and half the cilantro; taste and adjust seasoning again, then garnish with remaining cilantro.
4. Serve.

tomatillos, poblano chiles, garlic, white onion, salt, lime juice, cilantro, cayenne

Taken from www.food.com/recipe/tomatillo-salsa-181206 (may not work)