Salsa Verde

Makes about 2 cups

1tablespoon extra virgin olive oil 1medium onion, cut into ½-inch pieces 1pound tomatillos, cut into ½-inch pieces 3garlic cloves 2 to 3 jalapeño or serrano peppers, seeded and cut into ½-inch pieces ½cup lightly packed fresh cilantro juice from ½ lime ¼teaspoon sea or kosher salt 2teaspoons honey

Nutritional information per serving (2 tablespoons): Calories 24 (41% from fat) • carb. 3g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 34mg • calc. 5mg • fiber 1g

Put the olive oil into the blender jar. Set timer for 20 minutes and temperature on Medium. Once hot, add the onion, stirring frequently to sauté. Once the onion has softened, add about 1⁄3 of the tomatillos and the garlic and stir frequently. Once they are softened, repeat with the remaining thirds. Once the time expires and the vegetables are soft, add the remaining ingredients and blend on speeds 2 to 4 for about 1 minute, or until puréed. Taste and adjust seasoning as desired.