Martha'S Salsa Verde - cooking recipe

Ingredients

1 lb tomatillo, husks removed
1 cup loosely packed cilantro leaf, roughly chopped
5 jalapeno peppers, diced
6 scallions, chopped
2 garlic cloves, minced
2 tablespoons lime juice, freshly squeezed
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground

Preparation

Add tomatillos to boiling water; cook 3 to 5 minutes, until just soft. Drain. Let cool; chop into 1/2 inch pieces.
Toss in bowl with remaining ingredients. Refrigerate several hours before serving.
*Note* Salsa will keep refrigerated for 3 days.