Ingredients

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

Preparation

  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. Taste and adjust seasoning, then stir in lime juice and half the cilantrop; taste and adjust seasoning again, then garnish with remaining cilantro. Serve.