Cilantro and Tomatillo Sauce

- 4 fairly large tomatillo's
- one handful of cilantro
- 1/2 of a Jalapeno, sliced
- one clove of roasted garlic
- 2 teas balsamic vinegar
- 1 tbsp canola oil
- one tbsp of onion (one thin slice)
- 1 lime, zested and half of lime squeezed
- s/p

Tomatillo's are bitter, so I boiled them for 15-20 minutes along with the jalapenos. This will also take away some of the heat in the pepper. Once cooked, add them to a the FP. Then remove them and strain out the seeds with a wire strainer, and add back to the FP along with the cilantro, jalapenos, garlic, vinegar, onion, lime zest, lime juice, and s/p. Blend these together, and add the oil slowly while it blends to allow it to emulsify. Put in a condiment squeeze container for easy storage and fancy presentations.