Directions

1. Husk 1 ½ pounds of tomatillos.

2. Thoroughly wash husked tomatillos, 2 Persian cucumbers, and 1 green bell pepper under cool, running, drinkable water.

3. Remove the stem from the bell pepper, then halve. 

4. In a blender, combine tomatillos, cucumbers, bell pepper halves (seeds included), 1 clove of garlic, and ½ shallot. Blend for a few minutes until smooth. 

5. Add 1 teaspoon of distilled white vinegar, 1 tablespoon of extra-virgin olive oil, and 1 teaspoon of kosher salt, pulse until combined. Pour into a container and chill for a few hours or overnight.

6. Once ready to serve, thoroughly wash 1 small handful of fresh chives under cool, running, drinkable water. Chop the chives.

7. Garnish with chopped chives, a drizzle of extra-virgin olive oil, and a few cranks of freshly ground black pepper. Drink up, Mama!