tomatillo salsa verde

• 6 scallions, sliced
• 2 tablespoons extra virgin olive oil
• 1 pound tomatillos, husks removed, washed and cut into 1" chunks
• 1/3 cup cold water
• 3-6 seeded, diced hot fresh chiles (a mix of jalapenos, serranos, salsarific, or any other fresh, hot chiles would be welcome. habaneros and/or scotch bonnets would also be good, but be careful not to make it too hot), depending on heat level desired
• 2-3 tablespoons fresh lime juice (about 1 juicy lime), to taste
• 1 clove garlic, minced or put through a garlic press
• 1 teaspoon kosher salt (more to taste, if needed)
• 1 cup loosely packed fresh cilantro leaves

in a medium saucepan, saute the scallions in the olive oil with a small pinch of salt, over medium-high heat, until scallions are lightly golden brown and a bit softened. add the tomatillo chunks and water, bring to a boil, turn down to a simmer and cover. simmer for about 5 minutes; until tomatillos are dull green and a bit softened. remove from heat and allow to cool to room temperature (if desired, speed up cooling by setting saucepan in a large bowl of ice and water). pour the tomatillos into a blender and add the chiles, 2 tablespoons of the lime juice, garlic, 1 teaspoon of the kosher salt and all of the cilantro; blend until smooth and flecked with dark green chiles and bright green bits of cilantro. taste and add lime juice and/or salt if needed. refrigerate.