If I had no nutritional conscience, I would eat homemade salsa and chips at every meal, perhaps varying the menu with homemade nachos. This recipe from Gourmet, November 1999 makes a wonderful hot green salsa.
1 1/2 pounds fresh tomatillos
5 fresh serrano chiles
3 garlic cloves, unpeeled
1/2 cup fresh cilantro
1 large onion, coarsely chopped
2 teaspoons coarse salt
Remove tomatillo husks and rinse under warm water to remove stickiness. Broil chiles, garlic, and fresh tomatillos on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes.
Peel garlic and pull off tops of chiles. Purée all ingredients in a blender. Salsa can be made 1 day ahead and chilled, covered.