Fresh Tomatillo Salsa

...inspired by Lisa Fain 

Simple, crisp and green, vary the heat by varying the pepper count.  Two jalapenos makes for a pretty mild salsa.

Ingredients
3/4 lb tomatillos, smaller is better for taste (11 oz can may be used)
chiles - 2 jalapeño (mild) (or 2 Serrano [warmer], or more if you like)
6 cloves chopped garlic
1 1/2 tablespoon lime juice
1/4 cup chopped cilantro, packed
salt and pepper to taste

Makes approximately 1 pint


Method
Bring a 4-5 quart pot of water to boil over high heat.  Peel the husks from the tomatillos and discard; and rinse the sticky coating off the tomatillos.  Boil the tomatillos for 5 minutes or so to soften, remove and drain.

Add the tomatillos, garlic, peppers, cilantro and lime juice to a blender.  Blend until smooth and add salt and pepper to taste.  After it sits, you may need to add a bit of water as it may thicken.