My Dad brought a jar of this back from a restaurant in Seattle, and we de-constructed the recipe, as best as we could determine.

Tomatillo salsa

1 1/2 lbs. tomatillos, husked and rinsed
1/4 c. diced onion
1-2 cloves chopped garlic
4 oz. canned chopped green chilies
2-3 green onions, chopped
1 habanero pepper
1 seeded jalapeno pepper
1 tsp. oregano
1 tbsp. lime juice
1/2 tsp. salt
small bunch chopped cilantro leaves

Cut tomatillos in half and put in saucepan with water to cover. Bring to boil, reduce heat and let simmer 2-3 minutes, until soft. Drain and cool tomatillos.Put everything in blender or food processor and process to desired texture. Refrigerate. Eat.