"From the cookbook The Voluptuous Vegan. This is considered a Mexican dish."
green pepper, deseeded, cut into 1 inch pieces
fresh flat leaf parsley, chopped
fresh cilantro, chopped
jalapeno, destemeed, and deseeded
white bread, crust removed, and torn into pieces
Remove the stems and husks from the tomatillos and rinse them. Place the tomatilloson a broiler pan and broil until the skins blister, crack, and begin to blacken. Remove from the broiler and cut off any black spots.
Put all ingredients (including tomatillos) in a blender and blend until smooth. Just before serving, heat just the amount you'll be serving.