Cilantro Salsa

Recipe from: Ellen Lamel

<i>This salsa freezes very well and is wonderful on pasta, chicken, fish and polenta; or as a dip for crudites or chips. It was originally designed as a salad dressing, in which case add 1/3 cup of water to thin it down.</i>

     1/2  pound         tomatillos, coarsely chopped
   2      tablespoons   cilantro, stems removed
   1      each          Chiles, Jalapeno, seeded
   2      cloves        Garlic, peeled and smashed
   2      each          Scallion, cut 1 inch thick
     1/4  cu            vegetable oil
   1      teaspoon      Salt
   1      tablespoon    lime juice

Combine tomatillos, pepper, garlic, and scallions in a 4 cup glass measure or other large microwave safe container. Cover with plastic wrap and cook for 2 to 3 minutes depending on your microwave power. Scrape into blender or food processor, add remaining ingredients and puree. Adjust amount of lime juice and salt to your taste. This can also be made on the stove top by simmering the first 4 ingredients for about 5 minutes, place in blender and add the rest of the ingredients and puree.