Salsa Violeta / Purple Tomatillo Salsa

• 8 ounces purple tomatillos, husked
• 1 large garlic clove, peeled and minced
• 1 -2 serrano chili
• 12 cup loosely packed roughly chopped cilantro
• 14 cup red shiso, rough chopped
• sea salt

1. Thoroughly wash the bitter film off the tomatillos with warm almost hot water then quarter each of them.
2. Place all in a food processor and pulse till semi chunky.
3. Enjoy!

purple, garlic, serrano chili, cilantro, red shiso, salt

Taken from www.food.com/recipe/salsa-violeta-purple-tomatillo-salsa-487798 (may not work)