Green Salsa

Ingredients

• 11 ounces canned tomatillos, drained
• 1/2-1 cup pickled jalapeno pepper, brine reserved
• 1/4 cup of the canned jalapeno juice
• 1 cup fresh cilantro
• 1/2 cup onion, roughly chopped
• 1 garlic clove, roughly chopped
• 1/2 teaspoon pepper
• 1/2 teaspoon salt

Directions

1. 1

   Place the tomatillos, jalapenos (if you want it hotter, add a whole cup, if you want it less hot just put in 1/2 a cup), cilantro, onion, garlic, salt & pepper and jalapeno brine in a blender.

2. 2

   Process on a lower speed until the tomatillos, onion & cilantro are broken down, and then process on a high speed until all the ingredients are broken down into a puree.

3. 3

   The sauce should pour fairly easily. If it seems too thick, add more jalapeno brine until it is the consistency you desire.

4. 4

   Taste and add more salt and pepper if you desire.

5. 5

   Will keep in the fridge for a week.