Name: Tomatillo Salsa Verde with Lime Salt Tortilla Chips
Ingredients: Salsa:; 1 lb tomatillos, husked,rinsed,and chopped (about 15); 3 canned jalapenos or 1 jalapeno with seeds, chopped; 3/4 cup flat leaf parsley (1 bunch) or 3/4 cup fresh cilantro leaves or; 2 tablespoons fresh lime juice from 1/2 fresh lime; 1 teaspoon sugar; 3/4 teaspoon Kosher salt; 2 green onions, chopped; Chips:; 1 teaspoon table salt; Grated zest of 1 lime; 6 corn tortillas; About 2 tablespoons canola oil

Ingredients

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Salsa:
1 lb tomatillos, husked,rinsed,and chopped (about 15)
3 canned jalapenos or 1 jalapeno with seeds, chopped
3/4 cup flat leaf parsley (1 bunch) or 3/4 cup fresh cilantro leaves or
2 tablespoons fresh lime juice from 1/2 fresh lime
1 teaspoon sugar
3/4 teaspoon Kosher salt
2 green onions, chopped
Chips:
1 teaspoon table salt
Grated zest of 1 lime
6 corn tortillas
About 2 tablespoons canola oil

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Instructions

For the salsa, puree tomatillos, jalapenos, parsley, lime juice, sugar and Kosher salt.
For the chips, in a small bowl, mix together salt and lime zest and set aside (can be done a couple hours ahead of time to dehydrate lime zest.) Using kitchen scissors, cut each tortilla into 8 chips. Lightly brush both sides of tortillas with oil and spriinkle with lime salt. Bake tortillas in a preheated 350 degree oven for about 12-15 minutes until just beginning to crisp. (Chips will continue to crisp when removed from oven; they will not become golden.)