Martha Stewart's tomatillo salsa recipe contains tomatillos, red onion, jalapenos, cilantro and fresh lime juice. To make it, place 1 pound of husked and quartered tomatillos, 1 chopped jalapeno pepper, 1/2 chopped red onion, 1 cup of fresh cilantro and 3 tablespoons of fresh lime juice in a food processor, and blend well. Season the salsa with coarse salt to taste, and serve it with chips or over grilled meat.
To make Martha Stewart's charred tomatillo salsa, arrange 2 pounds of husked tomatillos on a baking sheet, and broil them for 10 minutes or until the skins become blistered and charred in places. After the tomatillos cool, blend them in a food processor with 1/2 sweet onion, 1 large jalapeno, 3 tablespoons of fresh cilantro, 2 tablespoons each of mint and freshly squeezed lime juice and 1 1/2 teaspoons of salt. Chill the salsa for an hour before serving.
Make tomatillo-avocado salsa by charring 3 husked tomatillos, 1/2 white onion, 2 garlic cloves and 1 jalapeno chile on a grill. Place the vegetables along with 1/2 cup of loosely packed cilantro leaves, 1 teaspoon of coarse salt, 1/4 teaspoon of freshly ground black pepper and the juice of 1/2 lime in a food processor. After coarsely chopping the ingredients, add in 1 cubed avocado, and serve.