I used what I had that needed to be used up and came up with this delicious salsa. You can adjust the heat and acidity to your liking. Serving size is difficult to judge because I don’t know if you need a small amount for a mini taco or a lot to cover a big burrito. This recipe made around four cups so that might be around 8 servings.

Ingredients for around 8 servings

1 1/2 lbs tomatillos – peeled, washed, rough cut

1/2 cup cilantro (leaves & fine stems, rough cut)

1/2 cup parsley – leaves only

2 teaspoons sea salt

5 garlic cloves – fine chop

2 serrano chili peppers – fine chop

2 pickled jalapeños (preferably home made or purchased from a farmer’s market) – fine chop

1 avocado – pit removed, flesh scooped out and rough chop

1 med onion – diced

brine from the jalapeños to taste (I think I used around 1/3 cup)

Directions

Blend and adjust heat and acid to taste

Enjoy!