Salsa Verde

Recipe from: <a href=http://www.foodreference.com>Food Reference</a>
Servings: About 1 pint.

<i>Made with the minimum amount of hot pepper this is very mild and has a wonderfully fresh taste that compliments almost any meat dish.</i>

3 cup quartered tomatillos
3 cup quartered sweet onions
1 to 3 jalapeno peppers, seeds and ribs removed
1 to 3 Serrano peppers, seeds and ribs removed, dd more peppers to achieve the heat level desired.
3 small cubanelle peppers, seeds and ribs removed
3 to 6 cloves garlic
2 tsp sea salt
juice of two limes
1 large bunch chives, about 1 cup coarse chopped
1 large bunch cilantro, about 1 cup coarse chopped
1/4 cup red wine vinegar
1/3 cup olive oil
1 Tbsp sugar, optional

Place first 10 items in a food processor and pulse to get the consistency you like. Add vinegar and olive oil. If too dry add more vinegar and oil. If too thin add <a href=http://carnetfoods.com/kitchen/UltraGel.html>Ultra Gel</a>, 1 Tbsp at a time.  Refrigerate for at least one hour before using.