2 c. coarsely chopped fresh tomatillos or 2 cans tomatillos, chopped and well drained
1/2 c. chopped onion
1/2 c. chopped fresh cilantro or parsley
1 pickled jalapeno pepper, chopped (from jar)
1 garlic clove, minced
1/2 tsp. lemon pepper
1/2 tsp. dried oregano leaves
1/2 tsp. adobo seasoning or garlic powder
2 to 3 tbsp. lime juice

Combine all salsa ingredients in medium bowl, mix well. Refrigerate at least 30 minutes to blend flavors. Serve with white chili, recipe this book.