Place Tomatillos in large sauce pan with about 1 inch of water. Cover and steam to slightly soften, but do not cook them to mush. They will turn darker. Pull the stems off of the Jalapenos. Slice in half and remove seeds.
In a food processor, add the Onion and Garlic and pulse until chopped. Then add the Cillantro and Parsley and pulse. Next add about half of the Tomatillos and half of Jalapenos and pulse (use a slotted spoon to transfer the Tomatillos from the sauce pan to reduce extra water from being added). Then add the remaining Tomatillos and Jalapenos and pulse.
Finally, add the Honey, Cream of Almond with Tequila, and Key Lime Juice and pulse. (If food processor is full, pour mixture into a bowl and stir in the liquids). Mixture may appear runny, but it will thicken in the refrigerator. Makes approx. 2 quarts.
For information about and a picture of Tomatillos: http://www.whatscookingamerica.net/tomatillos.htm
D'Reyes Crema de Almendrado can be purchased in Puerto Vallarta, Mexico, or you can buy other brands on-line.Pickled Peppers (Recipe courtesy www.foodtv.com)
In a large saucepan over high heat, bring Vinegar, Pineapple Juice, Peppercorns, Thyme Leaves, Bay Leaves and Salt to a full boil. Add Jalapenos, Garlic, Onion, and Carrots and bring to a boil, again. Remove from heat. Transfer to a large container and seal. (I recommend a large, glass pickle jar. The Jalapenos keep for months as long as they are covered with the liquid in the jar and refrigerated).