Recipe: Green Grape and Tomatillo Salsa

I got this recipe in the Energy Times free magazine from my local health food store.  And, THEY, in turn, got it from the California Table Grape Commission.  See how recipes get around?

This can be a bit wet with lots of liquid.  You can always strain it, but if you do, I would wait until it has all sat together for a few hours to let the flavors blend.  Adjust your "heat factor" up or down by altering the amount/size of your jalepenos (or leave seeds in or out as well).  It's yummy.  I doubled the recipe.  Why not?

Green Grape and Tomatillo Salsa
8 oz tomatillos, husked and rinsed (about 5-8 fruits)
1 and 3/4 cups seedless green grapes, separated and rinsed
2 Tbsp coarsely chopped fresh cilantro
2 cloves garlic, minced
1 jalapeno pepper, coarsely chopped (remove the seeds for a milder flavor)
1/2 tsp salt
1 Tbsp lime juice

Place all the ingredients in a food processor and pulse until slightly coarse in texture.  Refrigerate for up to three days.