Salsa Verde
from Half Assed Kitchen
6 tomatillos (they look like small green tomatoes in papery husks)
1 jalapeño (or less, to suit your taste), chopped coarsely
1 Tablespoon fresh lime juice
1 Tablespoon white vinegar
1 teaspoon cumin
1/4 cup cilantro, no need to chop
1/2 avocado (makes it creamy, you can skip if you'd prefer a chunkier salsa)
1/4 teaspoon sugar
3/4 medium onion, chopped into quarters
1 clove garlic, chopped into quarters
Salt to taste
Peel paper husks off tomatillos and boil for 7 minutes. Scoop out with slotted spoon and transfer to blender or food processor. Add remaining ingredients and blend a few seconds.
Serve warm or cool.