Ingredients
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1/3 cup white onion, coarsely chopped
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1/2 cup cilantro leaf, lightly packed (NOT dried)
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1 jalapeno pepper (for extra "kick", I use serrano and jalapeno, but any green chili pepper will do)
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2 garlic cloves, chopped
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1/2 teaspoon sugar
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1/4 teaspoon salt
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1 lb tomatillo (approximately 10-12 medium tomatillos)
Instructions
- First prepare the tomatillos. Remove papery husks and then rinse tomatillos under warm running water, using your fingers to remove the sticky residue. Remove stems.
- Chops into quarters.
- Place all the ingredients into a blender or food processor.
- Blend either coarse or smooth, depending on your preference.
- Transfer tomatillo salsa to covered container and refrigerate at least 3 hours. Good with tortilla chips, enchiladas, tacos, etc.
- I always triple the recipe and freeze in 8 ounce containers.