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In a tall pot, bring filtered water with 1 tablespoon of salt to a boil.
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Add the tomatillos, onions, and garlic. Once they are cooked and have changed color, remove them from the heat, transfer them to a blender, and blend until smooth.
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In another pot, heat coconut oil, lard, or your preferred oil. Carefully add the blended tomato mixture, bring to a boil, and season to taste. Set aside.
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To serve: In a bowl, place the chips and add a large ladleful of hot green salsa to your liking. Mix until all the chips are coated, depending on your preference for crispy or soft chips. Let stand or serve immediately.
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Serve with sour cream, cheese, cilantro, fried eggs, avocado slices, radish, and refried beans to taste.
