1/2 Cup Diced Cucumber 1/4 Cup Diced Red Onion 1/2 Avocado, small dice 1/2 Cup Cilantro 2 Tbsp. Lime Juice 2 Tbsp. Red Wine Vinegar 2 Tbsp. Olive Oil 1/2 tsp. Salt 1/2 tsp. Oregano, dry 1/2 tsp. Ground Cumin
Peel paper skin off of the tomatillos; rinse and dry.
Peel the garlic.
Slice Jalapeno in half.
Place tomatillos, jalapeno, garlic and green onion onto a sheet pan.
Place pan under hot broiler in the oven about six inches from the heat.
Cook ingredients for a few minutes.
Onion and garlic will char and tomatillo will just begin to cook and char.
Remove from oven and let cool.
When ingredients are cool enough to handle, rough chop them and place into the bowl of a food processor.
Pulse the machine on and off about twenty times turning the ingredients into a chunky puree.
Dice onion, cucumber and avocado very small.
Rough chop the cilantro.
Squeeze the lime juice.
Place all remaining ingredients in this recipe into the food processor with the chunky tomatillo puree.
Pulse the machine on and off another twenty times, turning all ingredients into a chunky puree.
Taste the salsa for salt and adjust if needed.
Serve salsa with grilled seafood, pork or chicken.