Green Salsa

• 11 ounces canned tomatillos, drained
• 12-1 cup pickled jalapeno pepper, brine reserved
• 14 cup of the canned jalapeno juice
• 1 cup fresh cilantro
• 12 cup onion, roughly chopped
• 1 garlic clove, roughly chopped
• 12 teaspoon pepper
• 12 teaspoon salt

1. Place the tomatillos, jalapenos (if you want it hotter, add a whole cup, if you want it less hot just put in 1/2 a cup), cilantro, onion, garlic, salt & pepper and jalapeno brine in a blender.
2. Process on a lower speed until the tomatillos, onion & cilantro are broken down, and then process on a high speed until all the ingredients are broken down into a puree.
3. The sauce should pour fairly easily.
4. If it seems too thick, add more jalapeno brine until it is the consistency you desire.
5. Taste and add more salt and pepper if you desire.
6. Will keep in the fridge for a week.

jalapeno pepper, jalapeno juice, fresh cilantro, onion, garlic, pepper, salt

Taken from www.food.com/recipe/green-salsa-276203 (may not work)