1 cup loosely packed cilantro leaves, roughly chopped
5 jalapeno chile, diced
6 scallions, chopped
2 cloves garlic, minced
2 tablespoons freshly squeezed lime juice
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Add tomatillos to boiling water; cook 3 to 5 minutes, until just soft. Drain. Let cool; chop into 1/2-inch pieces.
Toss in bowl with remaining ingredients.
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