 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.