This is the recipe that I've used the last couple times and it's been a big hit with everyone on enchiladas and with chips.

Note: it doesn't have any Cilantro in the ingredients but you can safely substitute a little Cilantro for some of the other fresh ingredients like onion and it shouldn't alter the PH.

My tomatillos are finally producing, so I'm ready to try this, but I have a few questions. First, what is a long green chili? My local stores label everything and nothing has that particular designation. (Pretty sure it's not a Thai pepper, which is long and green, ha ha). Also, is this hot or mildly spicey? I have folks in the family that go both extremes in my house.

There is a Farmer's Market this week and one of the vendors has the most wonderful selections of peppers ever... if I just knew what to look for! Thanks!

I used an Anaheim pepper for the long green chili which is mildly spicy. They are also called Hatch chilies or New Mexico chilies. You could substitute with a Poblano as they are similar in Scoville rating.

Have fun!