A Cooking Baker

 We have a local restaurant that brings out a trio of salsas with chips when you sit down.  I am the only one in the family who is passionate about the green tomatillo one, so it's usually all mine. I decided to try to make some at home, and while the real deal is the best, this was pretty great. The restaurant strains out the seeds, I think, so it's super smooth, but they don't bother me, so I left them in. This is a super fast, fresh, tasty salsa - takes just a few minutes to throw together. I threw all of this in the blender, so there wasn't a ton of chopping to do.  It will thicken up a bit once it sits in the fridge, so don't freak out if it's really thin and watery at first. Fresh Tomatillo Lime Salsa Makes about 2 pints 1 lb. - 1-1/2 lb.  tomatillos, husked, rinsed, cored, quartered, no more descriptive words I promise 1 larger or 2 smaller jalapeños, seeded (use gloves when handling to prevent burning eyes!) Juice of 1/2 a lime - about