Ingredients
1 28 oz. can whole tomatillos, drained, ½ cup juice reserved
1/4 to 1/3 bunch fresh cilantro
¼ cup canned jalapeños or 1 fresh jalapeno, stemmed and seeded according to taste
4 TBS sugar
3 cloves garlic
1/4 white onion, chopped
1/2 tsp salt
juice from 1/2 fresh lime
1 28 oz. can whole tomatillos, drained, ½ cup juice reserved
1/4 to 1/3 bunch fresh cilantro
¼ cup canned jalapeños or 1 fresh jalapeno, stemmed and seeded according to taste
4 TBS sugar
3 cloves garlic
1/4 white onion, chopped
1/2 tsp salt
juice from 1/2 fresh lime
Directions: In bowl of a food processor, pulse onions and
garlic until combined, about 5 pulses. Add tomatillos, jalapenos, cilantro,
sugar and salt. Pulse until smooth; add reserved tomatillo juice and fresh
lime. Pulse one more time and serve. Refrigerate leftovers, makes about 2 cups
and will keep about 1 week.
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