Viva Los Tomatillos! Viva!

Whit’s Recipe for Smoky, Spicy & Sweet Tomatillo Salsa

12 ounces fresh tomatillos
½ cup fresh cilantro
1 colorful bell pepper or ethnic sweet pepper (red, orange or yellow)
¼ cup fresh chopped chives
Freshly squeezed juice from ½ lime
½ teaspoon smoky chipotle powder
2 teaspoons extra virgin olive oil
2 teaspoons rice vinegar
1 clove of garlic peeled and smashed
1. Pull off the tomatillos' husks and rinse the fruit to get the stickiness off. Set aside.
2. Place all the ingredients, EXCEPT the tomatillos, in a blender or food processor, fitted with a chopping blade. Whit uses a food processor.
3. Pulse at high speed until ingredients are coarsely chopped.
4. Now, add the tomatillos to the blender and pulse until all the ingredients are blended to desired consistency. Whit recommends blending to the consistency of course sand, say, pinhead size. It is OK if there are few tomatillos that are chunks, as it adds character and flavor to the salsa. Also, the bell or ethnic peppers are mainly for color and crunch, less for flavor, so no big deal if they're missing.
5. Lift the salsa from the food process or blender container with a slotted spoon to reduce wateriness. Serve either at room temperature or chilled with tortilla or pita chips.