Salsa Verde (cruda como te gusta)

Tomatillos make me smile. Ben Franklin is reputed to have said that beer is proof that God loves us and wants us to be happy; I think that tomatillos must prove something similar. Who can help but grin at these snappy little green things -- is it a fruit or a vegetable? I think a fruit, technically -- with a flavor and texture halfway between a tomato and a Granny Smith apple? I need to find more uses for these little buddies of mine. Right now, here's my favorite preparation.

(extra credit since it's all raw! as my nutritionist recommends)

Salsa Verde

4 tomatillos, husked, rinsed and chopped
6 fresh serrano chiles, or more to taste, sliced
1 shallot, chopped
Juice of 1 lime, or more to taste
A healthy dose of tequila

Combine all ingredients in blender. Pulse until chunky. If too liquidy (I tend to be overgenerous with both the lime juice and the tequila), decant into a colander and let the juice drain off into a bowl until the salsa is dry enough for your liking.

I drink the runoff juice neat. If you're not insane like me, you could use it as a mixer (mmm, Bloody Marys!), salad dressing, or seasoning in grain dishes, too.