Zesty Tomatillo Salsa with Cilantro, Parsley, and Lime

3 cups water
1 pound tomatillos, shucked and washed
1 tablespoon cider vinegar
1/2 cup scallions, coarsely chopped
1/3 cup fresh cilantro coarsely chopped
1/3 cup fresh parsley coarsely chopped
1 jalapeño pepper, seeded and finely chopped
1 medium cucumber, seeded and coarsely chopped
1/2 green bell pepper, coarsely chopped
2 to 3 tablespoons fresh lime juice, or to taste
1 teaspoon ground cumin
1 teaspoon salt
fresh cilantro for garnish (optional)

Recipe Preparation

1. In a medium saucepan, bring water to a boil.

2. Drop in the tomatillos and cider vinegar.

3. Bring water back to a boil, lower heat to medium-low, and simmer for 5 minutes.

4. Drain tomatillos and submerge them in ice water.

5. In a food processor, combine tomatillos with remaining ingredients except cilantro. Process until thick (do not puree).

6. Transfer to a serving bowl. Cover and refrigerate for 2 hours to overnight. Garnish with fresh cilantro.

Makes 3 cups

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