Green Olive Salsa Verde

Ingredients

• 1 handful cilantro leaves chopped
• 0.5 teaspoon cumin toasted
• 1 pound your favourite fish white
• 1 clove garlic chopped
• 0.5 cup olives green
• 1  green onion finely sliced
• 1  jalapeño diced finely
• 1  jalapeño peppers seeded sliced in half and
• 2  juice of lime 
• 1 tablespoon oil 
• 1 tablespoon olive oil 
• 1 small onion quartered
• 8 servings salt to taste
• 8 servings salt and pepper to taste
• 1 pound tomatillos 

Equipment

• food processor
• baking sheet
• oven

Directions

1. Place the tomatillos and jalapenos on a baking sheet and broil in the oven until they blackened all over.
2. Place the jalapenos in a small seeled container such as a ziplock bag, let cool for 20 minutes and pinch the skins from them.
3. Place everything into a food processor and puree.