Ingredients

5 jalapeno peppers
20 tomatillos (remove outer husk)
1/4 Cup vinegar
1 medium onion, chopped
2 Garlic cloves
1 Teaspoon salt
1/4 Teaspoon black pepper

Instructions

Rinse jalapeno peppers -- remove seeds, unless you want a very hot salsa -- and tomatillos. Place them in a large pot and add vinegar. Cook until tomatillos change color from green to yellow. Set aside until cool. In a blender, place onion, garlic cloves, salt and pepper. Add the cooked and cooled jalapeno peppers (cut into 1-inch pieces), tomatillos and vinegar mixture. Blend until liquefied. Place in plastic storage containers and refrigerate or freeze.

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