INGREDIENTS
1 1/2 lb
tomatillos, husked
6
garlic cloves
2
jalapeno peppers
1 tbsp
olive oil
1 cup
green olives
1 cup
cilantro
1
lime, juiced
1 tsp
sugar
1/2 tsp
salt
1/3 cup
water
* substitute 1 serrano pepper for the jalapeno peppers if you like more heat