Ingredients

• 2 lbs Fresh tomatillos
• 1 lb Spring onions
• 1/2 cup Cilantro
• 2 cloves Garlic
• 2 Tbsp Cider vinegar
• 2 Tbsp Lime juice
• 2 Tbsp Olive oil
• 2 tsp Mexican oregano
• 2 tsp salt
• 2 tsp Black pepper
• 2 tbs Jalapeno pepper, chopped (optional)

Cooking Instructions

De-husk and char half of the tomatillos with spring onions, garlic and optional jalapeno peppers over a flame and remove blackened skin.

Cut remaining tomatillos in half and shred on a box grater, discarding skins.

Rough chop vegetables and combine with tomatillos in blender, food processor, molcajete or mortar and pestle (depending on desired smoother or coarser texture) with other ingredients.

Blend ingredients together, adjust salt and acidity, and serve.