8-10medium/large tomatillosincrease to 12-15 if they are small, the size of cherry tomatoes
1/4-1/2small white onion
fresh or jar minced garlicto taste
sea saltto taste
fresh or dried cilantrooptional
crushed red pepperoptional
1/4tspjalapeno juiceoptional: I use the juice in the Old El Paso sliced jalapenos jar.
minced onionoptional
Instructions
Chop up tomatillos and onions in preferred manner. (See notes.)
Blend in bowl with garlic and salt, to taste.
If desired, add optional ingredients to taste.
Chill before serving.
Notes
For a chunkier salsa, I use a slap chopper/knife to cut the tomatillos and onion. For a less chunky version, I use my small Ninja/Bullet. This is amazing as a topping on pizza, chicken, pork, tacos, etc.