tomatillos

• ½ - ¾ lb tomatillos, husked, washed, and quartered
• 1 medium onion, chopped
• 2 cloves garlic, peeled and smashed
• 1 TBLS olive oil
• Salt, to taste
• 1-2 cucumbers, peeled and chopped
• 1 green bell pepper, chopped
• Juice of one lime

• 2 cloves garlic, chopped
• 2 TBLS onion, chopped
• 1 jalapeno chili, chopped with or without midribs and seeds, both of which add heat
• 1 pint tomatillos, husks removed
• ½ cup cilantro, chopped (optional)
• 1 avocado, diced Salt to taste

I am in no way claiming that this is an "official" way to make Salsa Verde, but it's what we do.  And it's so easy!!!  Try it! 

We make a version of enchilada casserole using this salsa verde as a sauce for that.  You can also use it to dip chips in!