Verdolagas Salsa Verde

• 1 teaspoon coarse sea salt
• 1 clove garlic
• 1 jalapeño ch

In a molcajete, combine the coarse salt, garlic, and jalapeño chile and work well with a tejolote until a paste forms. Add the tomatillos, purslane, cilantro, vinegar, and lime zest and juice and work them with the paste until well mixed but still somewhat chunky. Season with kosher salt. Store in an airtight container in the refrigerator for up to 5 days.