After offending my cooking sense by Paula Dean had to post this very simple recipe, even IMU could do it.

Leave them in the fridge for months if you want, then use them in everything and they are just awesome!

Still hot, but not that sharp, unpleasant heat that runs the food, really good! I mean really good

Boil 5 tomatillos for 15 minutes, pour the water and tomatillos in blender, .5 tsp salt, onion, garlic, cumin powders and 3 of the pickled jalapenos....blend.....tomatillo salsa....and it is damn awesome!



http://www.food.com/recipe/pickled-jalapenos-34375

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