All Green Salsa

All Green Salsa on a blackened catfish taco with sour cream, chili sauce, and Aloha Guacamole, also in this blog

The Ingredients:

• 2 garlic cloves
• 2 or 3 tomatillos, weighing approximately 110 to 140 g (or 4 to 5 oz)
  
• 110 g (or 4 oz) of onion
• 1 bunch of cilantro, weighing approximately 110 g (or 4 oz)
• 7 ml (or 1½ teaspoons) of a pepper or chili sauce such as Tabasco
• salt

The Method:

1. Peel the garlic and smash the cloves using a mortar and pestle, adding a small amount of salt so that the garlic becomes smooth and foamy or creamy. (This could alternatively be done using a garlic press and mashing the salt in with a fork.)
   
2. Peel and wash the tomatillos then cut them into rough slices.
3. Peel the onion and chop it into medium chunks
4. Wash the cilantro, remove the larger stems, and roughly chop the leaves and upper stems.
5. Place the garlic, tomatillos, onion, and cilantro into a blender.
6. Add the pepper or chili sauce, and 15 ml (or 1 tablespoon) of water.
   
7. Blend at high speed to purée the salsa, adding more water if necessary.
8. Taste for seasoning and add more salt if necessary.