Growing up we always had a choice of two
kinds of salsa - a red tomato salsa which we made from scratch, and a salsa verde, or green salsa, which we got from a bottle (
1 1/2 pound tomatillos
1/2 cup white onion, chopped
1/2 cup cilantro leaves
1 Tablespoon fresh lime juice
1/4 teaspoon sugar
2 jalapeņo peppers, stemmed, seeded and chopped
salt to taste
1. Remove papery husks from tomatillos and rinse well. 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.
2. Place tomatillos, lime juice, onions, cilantro, Jalapeņo 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.
Serve with chips or as a salsa accompaniment to Mexican dishes.
Makes 3 cups.