Salsa verde

1 quart tomatillos
1/2 white/yellow onion
1 green pepper (deseed)
10 jalapeños (derib, lightly deseed)
4 garlic cloves
1/2 teaspoon salt
1 tablespoon olive oil
1 tablespoon lime juice

Dehusk, boil tomatillos 5 minutes covered in saucepan. Remove w/ slotted spoon, slice. Chop all ingredients. Combine and blend.

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