Christian Chefs International
Salsa Verde

Here is a recipe by Stephan Pyles that I particularly like.
-Bryguy (Taken from the Message Boards)

4 garlic cloves
4 scallions, chopped
16 medium size tomatillos, husked and diced in 1/4 inch (.5 cm) cubes
1 tbsp (15 ml) fresh cilantro
1 habanero, seeded and minced
2 tsp (10 ml) lime juice (1 lime)
Salt to taste

Puree the garlic, scallions, and 1/2 the tomatillos in a food processor. Combine the puree with the other ingredients in a bowl and let stand. Serve at room temp.

I usually add twice the amount of garlic and the salt just before serving. Good luck and God bless.

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