9 Tomatillos, medium-sized
2 Hatch Chiles, fresh
1 Jalapeno Chile, optional, for more heat
1/3 cup chopped onion
1/2 teaspoon salt
1 cup water
Remove husks from tomatillos, rinse, and quarter. Wearing gloves, quarter Hatch and jalapeno chiles, and remove seeds. For more heat, leave seeds in.
Heat large skillet on medium heat. Add tomatillos and chiles, continuously turning them so that each side gets charred. When all sides are charred, transfer chiles and tomatillos into food processor bowl. Add chopped onion, salt, and lime juice, then pulse into chunky puree. Add water and pulse a few more times. Taste salsa and add more salt if needed.
Cool, then serve with tortilla chips.