Bring a pot of water to a boil and add the tomatillos, jalapeno, onion, garlic, and 1 tablespoon salt. Reduce the heat and simmer
gently for 5 to 10 minutes until the tomatillos
are soft but have not burst. Drain
and reserve cooking liquid. Add the cooked vegetables to a blender
with the cilantro
leaves and lime juice. *Pour in 1/4 cup of the reserved cooking liquid and process to a coarse puree - be careful when you process the hot liquid as it will expand - so make sure you hold the lid down firmly. Taste and adjust seasoning with more cilantro, lime juice, or salt according to preference.
Prepare corn chips
. Preheat oil to 375 degrees F. Cut tortillas into large wedges and deep- fry
in batches until golden and crispy, approximately 1 to 2 minutes. Season immediately with salt so it sticks and serve warm chips with tomatillo salsa.
* When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor
and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse
a few times then process on high speed until smooth.