Adapted from www.simplyrecipes.com
We love this salsa with chips, on burritos, with sautéed eggplant, on pork . . . really the combinations are limitless. You can either roast or boil the tomatillos before making the salsa.
1 lb. (about 8) tomatillos, papery husks removed and tomatillos rinsed well
1/3 c. chopped white onion
1/4 c. cilantro leaves
2 t. fresh lemon or lime juice
1/8 t. sugar
1 jalapeño pepper, stemmed, seeded and chopped
Salt to taste
1-2 garlic cloves, minced (if desired)
Roasting method: Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.
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.
Place tomatillos, lime or lemon 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.