1 ½ pound tomatillos, husks removed, washed and chopped*
1 large tomato, chopped
½ cup chopped white onion
1 – 2 Jalepeno or Serrano peppers, stemmed, seeded and minced
2 cloves garlic, peeled and minced
½ cup cilantro leaves, chopped
1 Tablespoon lime juice
¼ teaspoon sugar
Salt to taste
Combine all ingredients and serve with Mexican dishes as a salsa.
*Alternate method: tomatillos may be roasted first then cooled and chopped
Recipe submitted by Peg Gerlock. This is a traditional Mexican recipe and has been adapted from from several other adaptions.