Tomatillo Salsa

• 2 cups husked, rinsed and chopped tomatillos (or use 1 1/2 cup tomatillos and 1/2 cup cored and chopped ripe or green tomatoes)
• 2 medium poblano or other mild green fresh chilies, optional, preferabley roasted and skinned
• 1 teaspoon minced garlic or to taste
• 1/4 cup choped white onon
• Salt and pepper to taste
• Cayenne or minced jalapeno to taste, optional
• 1 tablespoon fresh lime juice or to taste
• 1/4 cup chopped fresh cilantro leaves

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

poblano, garlic, white onon, salt, cayenne, lime juice, cilantro

Taken from www.epicurious.com/recipes/member/views/tomatillo-salsa-50040867 (may not work)