tomatillo, husks removed
loosely packed cilantro leaf, roughly chopped
jalapeno peppers, diced
garlic cloves, minced
lime juice, freshly squeezed
black pepper, freshly ground
- Add tomatillos to boiling water; cook 3 to 5 minutes, until just soft. Drain. Let cool; chop into 1/2 inch pieces.
- Toss in bowl with remaining ingredients. Refrigerate several hours before serving.
- *Note* Salsa will keep refrigerated for 3 days.