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1
Peel the skin off the tomatillos.
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2
If the skin is sticking to the tomatillo, just give it a rinse and the skin should rub off.
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3
Rinse all of the tomatillos and cut each one into quarters.
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4
Next cut each of the long green chilies into quarters and remove the seeds.
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5
Then cut the jalapeno pepper in half lengthwise and remove the seeds (if you prefer more heat, leave the seeds in).
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6
Heat a large skillet on medium heat.
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7
Also, you may want to turn the vent on above your stove so that the smell of the peppers isnt too strong.
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8
Add the tomatillos, long green chilies, and jalapeno pepper to the skillet.
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9
Using a pair of tongs, continuously turn the tomatillos, chilies, and pepper so that each side gets charred.
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10
When all sides are charred, transfer the tomatillos, chilies, and pepper from the pan onto a plate and set aside.
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11
Cut the onion into chunks (any size is fine since it will go into the food processor).
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12
Using tongs, add the tomatillos, chilies, pepper, and onion to the bowl of a food processor with the onions.
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13
Add the salt and the lime juice.
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14
Pulse the ingredients to a puree that has a slightly chunky consistency.
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15
Then add the water and pulse the ingredients a few more times.
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16
Give the salsa a taste and add more salt if you like.
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17
Transfer the salsa to a serving dish, let it cool, and serve.
