Use your taste buds, not your measuring spoons, to put together this salsa. I used it on fish tacos, and then the next day on migas-eggs scrambled with strips of corn tortilla, onion and tomato. As for the rest, I'm thinking it'll be great on grilled salmon, burritos or tofu. Leftover sauce will keep in the refrigerator for a few days.

1 green pepper
8 or 9 medium-sized tomatillos, husked and washed
2 cloves garlic, peeled
Small handful of cilantro
Hot sauce, such as Cholula, or half a jalapeño, seeds and veins removed and cut into chunks
Salt and Pepper

1. Over direct heat on a grill (or in the broiler of your oven), grill the pepper until the skin is blackened on all sides. Transfer immediately to either a zip-top plastic bag, or a bowl covered tightly with plastic wrap. Let cool for 10 minutes.
2. Meanwhile, grill or broil the tomatillos for four to five minutes, until they start to soften.
3. When the green pepper is cool enough to touch, use your hands to peel off the skin; it should come off easily. Cut away the stem and remove all of the seeds. Transfer pepper and tomatillos to the bowl of a food processor. Pulse a few times until it's broken up into small chunks. Add the garlic and cilantro, pulse until garlic is chopped.
4. Season to taste with hot sauce, salt and pepper.