Thanks, Sandy, this is a great basic recipe. My husband and teenage kids love it. It is excellent with enchiladas, and I can't wait to try it with fish as another reviewer mentioned. It would also be great with pork loin or chops. I even want to try it on burgers. We love enchiladas verdes made with this salsa and it also is great with tortilla chips as a dip. I had bushels of tomatillos from my garden, and I sure used up a lot of them making this salsa for my family to eat with their chips. I do tweak it a little now, I add only one jalapeno (my kids don't want it too spicy) and I also add 1/4 teaspoon of ground coriander (cilantro seeds) and the juice of one lime. Once when I didn't have enough cilantro I added fresh parsley from the garden, which worked out very well, but I still like all cilantro better. I use the smallest onion I have, because the raw onion flavor can overpower it sometimes. Instead of yellow onion, next time I will use a sweet vidalia onion and see if that makes a difference. Also the jalapenos should be green. I used ripe red jalapenos from the garden once, and not only are they hotter but they don't have that fresh green 'grassy' flavor, which adds a lot to the salsa. Looking forward to trying it with nachos, too! Muy bueno y delicioso!
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