Salsa Verde

Ingredients

• 1½ pound of tomatillos (green tomatoes), husks removed
  • 6 serrano peppers or 4 jalapeño peppers
  • 2 cloves of garlic, peeled
  • Salt to taste (1 tsp)

To Prepare

1. Cover tomatoes, peppers and garlic with water in a pot with water. Simmer until the tomatoes are tender. About 5 minutes.
   1. Drain water and place tomatoes, peppers and garlic in a blender. Puree until smooth.
   2. Season with salt.

Will keep refrigerated for 1 week. (You could also can or freeze it.) Use in and on tamales!