My first attempt at green chili salsa was not exactly what I'm looking for. You wouldn't stick a chip in it, although its almost gone three days later and I'll be making it again. It was fantastic as a sandwich spread, almost like a relish, but not sweet. The added vinegar makes the ph more acid and safe for canning, which I'll be doing again soon.
Attempt #2 - Salsa Verde
1 1/2 lb tomatillos. Remove the husk and wash well. They are kind of sticky on the outside but that comes off and I'm think it should.