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1
Bring a pot of water to a boil and add the tomatillos, jalapeno, onion, garlic, and 1 tablespoon salt.
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2
Reduce the heat and simmer gently for 5 to 10 minutes until the tomatillos are soft but have not burst.
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3
Drain and reserve cooking liquid.
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4
Add the cooked vegetables to a blender with the cilantro leaves and lime juice.
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5
*Pour in 1/4 cup of the reserved cooking liquid and process to a coarse puree - be careful when you process the hot liquid as it will expand - so make sure you hold the lid down firmly.
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6
Taste and adjust seasoning with more cilantro, lime juice, or salt according to preference.
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7
Prepare corn chips.
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8
Preheat oil to 375 degrees F. Cut tortillas into large wedges and deep- fry in batches until golden and crispy, approximately 1 to 2 minutes.
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9
Season immediately with salt so it sticks and serve warm chips with tomatillo salsa.
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10
* When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
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11
Transfer liquid to a blender or food processor and fill it no more than halfway.
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12
If using a blender, release one corner of the lid.
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13
This prevents the vacuum effect that creates heat explosions.
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14
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
