Martha's Salsa Verde

Ingredients

• 1 lb tomatillo, husks removed
• 1 cup loosely packed cilantro leaf, roughly chopped
• 5 jalapeno peppers, diced
• 6 scallions, chopped
• 2 garlic cloves, minced
• 2 tablespoons lime juice, freshly squeezed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground

Directions

1. 1

   Add tomatillos to boiling water; cook 3 to 5 minutes, until just soft. Drain. Let cool; chop into 1/2 inch pieces.

2. 2

   Toss in bowl with remaining ingredients. Refrigerate several hours before serving.

3. 3

   *Note* Salsa will keep refrigerated for 3 days.