Homemade Tomatillo Salsa

I recently attempted to make tomatillo salsa with Andy, who
has spent years enjoying homemade tomatillo salsa from his co-workers.  We didn’t exactly know the best way to proceed,
so we relied on Andy’s memory of how he’s seen tomatillo salsa made, guidance
from a few online recipes involving tomatillos and of course relying on some of
our favorite ingredients for any type of meal – hot peppers and onion.  The suggested recipe and directions we came
up with follow the picture.

Ingredients for 3 Cups of Salsa

•  1.5 pounds of tomatillos (approximately 12 or 13)
• 2 good size Serrano peppers, chopped OR 1-2 large Jalapenos
  (I’ve used both and been happy)
• ½ Habanero, chopped (if you are feeling adventurous!  Definitely not necessary)
• ½ large white onion, chopped
• 3 tbs. chopped cilantro
• 2 cloves garlic, chopped
• ½ tsp. coarse salt

Directions

• Remove husks from tomatillos, and wash them to remove the
  stickiness
• Place tomatillos in a medium pot, cover with water, and
  bring to a boil
• Boil tomatillos for approximately 5 – 7 minutes, rotating
  the tomatillos so that their entire skin appears dullish green after cooking
• Remove tomatillos from heat, and either drain and lightly place
  tomatillos in a blender or use a slotted spoon to put the tomatillos into
  blender
• Place other ingredients into blender and blend until you reach
  your desired consistency.  I prefer
  chunkier salsas, and as such, may reserve some of the chopped onions for
• Remove salsa from blender, and serve with chips, tortillas
  or any other vehicle of your choosing. 
• Note:  From my two
  at-home experiments, it seems that the salsa will keep for at least a few days
  and will thicken as it sits in the fridge, which may make it better for
  enchilada sauce.