Salsa verde

Ingredients:

2 garlic cloves
3 scallions
1/2 cup parsley leaves
1/4 cup cilantro
Pickled jalapeno pepper
13 ounce tomatillos, fresh or canned
4 ounce mild green peppers, chopped
1/4 teaspoon hot pepper sauce
1 teaspoon salt, or to taste

Preparation:

Drop the garlic through the feed tube of a food processor with the metal blade in place and motor running to chop finely, about 10 seconds.
Add the scallions, parsley, cilantro, and jalapeno and chop finely.
Add the tomatillos and process until pureed, about 5 seconds.
Add the remaining ingredients and pulse 2 times to mix.
Refrigerate, covered.