Salsa Verde with Tomatillos

Ingredients
12 tomatillos, 4-8 jalapenos (depending on how hot you like it), 1 bunch celantro, 1 clove garlic, 1/2 teaspoon salt, 2 tablespoons olive oil

Preparation
Clean tomatillos, stem the jalapenos, clean and stem the celantro and mince/smash the garlic. Boil the tomatillos and jalapenos for 5 minutes, saving the water. Put all of the preceding ingrediants in a blender and add about 1/4 cup of the saved water to the blender. Pulse gently until you have a coarse salsa. Heat the olive oil in a skillet until it begins to smoke slightly. Pour the salsa into the skillet and saute for 2 minutes salting to taste. Let cool. This is great on everything from chips to poached eggs.