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
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Remove papery husks from tomatillos and rinse well.
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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.
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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.
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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.
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Serve with chps or as a salsa accompaiment to Mexican dishes.
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Makes 3 cups