Categories: Salsa

Ingredients

• 1 1/2 lb tomatillos
• 1/2 cup chopped white onion
• 1/2 cup cilantro leaves
• 1 Tbsp fresh lime juice
• 1/4 tsp sugar
• 2 jalepeno peppors or 2 serrano peppers, stemmedd, seeded and chopped
• Salt to taste

Directions

1. Remove papery husks from tomatillos and rinse well.

2. Roasting method – Cut in half and place cut side down on a foil-lined baking sheet. Place underr a broiler for about 5-7 minutes to lightly blacken the skin.

3. Boiling method – Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.

4. Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.

5. Serve with chps or as a salsa accompaiment to Mexican dishes.

6. Makes 3 cups

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