Fresh Tomatillo Salsa

Yes, yes, I know the picture sucks. It's hard to frame up an awesome shot when you're hungry and trying to eat. The important thing here is that I made this and it was GOOD.  Also, I'm feeling real proud of myself because I went shopping for the ingredients on 21st and Garnett which was a pure stroke of genius (great produce, great prices) and I got to feel instantly transported to my homeland--Southern California. I felt... authentic. For those of you not familiar with the Tulsa area, 21st and Garnett is our hispanic district. I was scared to death someone would try to talk to me in spanish only to quickly discover that I'm the worst Mexican ever. Whatever, I can make a mean salsa verde and it's a nice break from the red stuff. Check it:

Fresh Tomatillo Salsa-  yield 2-3 cups

Adpated from Simply Mexican by Lourdes Castro

1 pound of tomatillos (that's about 9- pull them out of the husks, rinse, and quarter.)

2 jalepenos, stemmed and halved (Add more or less depending on your desired heat)

1 cup lightly packed cilantro leaves and stems

1 clove of garlic, slightly crushed

1/2 onion roughly chopped ( I used 2 green onions and it was tasty)

1/2 tsp. salt

2 Tbsp. water

Combine all ingredients in a food processor. Puree. Ole!

Can be stored for up to a week in the fridge in a container.