Salsa Verde

3 # Tomateos hulled
10 cloves garlic peeled
2 large jalepeno split
1 large munch scallions tipped and tailed 4" lengths
1 & 1/2 white onions rough chop

Cover with cold water and boil for 5 - 10 minutes

Drain, reserve 2 cups liquid

3 tsp sugar
Juice of 2 limes
2 bunches cilantro ( substitute flat leaf parsley )
2 tsp salt, black pepper ( 20 twists )

Run mixture through blender with reserved cooking juice.

Serve or can water bath canning