Mexican Salsa 2

Add 1 or two cut-up tomatillos (those little greenish tomato-like things
with a papery outer husk--available at most supermarkets), one fresh or
pickled jalapeno pepper, a small-to-medium cut-up onion, and 1 Tbsp each of
a mild wine vinegar (I use oriental unflavored rice wine vinegar) and lime
or lemon juice. Seed the jalapeno if you prefer a relatively mild salsa.
Pulse the food processor in short bursts until the mixture is the desired
texture. Refrigerate for an hour or two to allow flavors to mix and cure.
Serve with lo-fat baked tortilla chips (Lay's are the best-tasting ones to
us).