|Salsa Verde with Tomatillos|
4-8 jalapenos (depending on how hot you like it)
1 bunch celantro
1 clove garlic
1/2 teaspoon salt (really to your taste)
2 tablespoons olive oil
Clean tomatillos, stem the jalapenos, clean and stem the celantro and mince/smash the garlic. Boil the tomatillos and jalapenos for 5 minutes, saving the water. Put all of the preceding ingrediants in a blender and add about 1/4 cup of the saved water to the blender. Pulse gently until you have a coarse salsa. Heat the olive oil in a skillet until it begins to smoke slightly. Pour the salsa into the skillet and saute for 2 minutes salting to taste. Let cool. This is great on everything from chips to poached eggs.