3 jalapeno or serrano chilies
1 bunch fresh cilantro
1 bunch free flat-leaf parsley
1 small white onion, quartered
6 garlic cloves
1 Tbs course salt, plus more, to taste
1 Tbs freshly ground pepper, plus more, to taste
2 Tbs fresh lime juice
1/2 cup grapeseed oil (we used olive)
Quarter and seed the chilies, for a spicier salsa leave in a few seeds. Husk and quarter the tomatillos. Pick the leaves and tender stems off of the cilantro and parsley.
In a food processor, combine the chilies, tomatillos, cilantro leaves and tender stems, parsley leaves and tender stems, the onion, garlic, salt, pepper, and lime juice. Pulse several times to combined, but still chunky. Stir in the oil. Adjust the seasonings with lime juice, salt and pepper. Makes 2 cups.
We made this to serve over some steaks we grilled this weekend. It was delicious and a little spicy. 2 cups is a lot for just a sauce over a couple steaks so we ate the rest as chips and salsa.