Add tomatillos to food processor and pulse a few times to make room for rest of ingredients. Add everything else and puree. I do mine 2x. Taste to adjust for salt and lime juice. Holds in fridge for a few days.
I also like to run it through a fine mesh sieve to remove some of the water and thicken the salsa up a bit. The water makes for a great rice cooking liquid too!
Video
Notes
For the tomatillos, they're easy to find at your local Mexican market. Choose the smallest ones, unwrap and rinse before halving.For a twist, substitute 7Up for the water. Adds an interesting sweetness.