Salsa Verde or green tomatillo salsa is bright and fruity and is the perfect complement to grilled meats and cheese dishes. Not bad with just tortilla chips either.
4 Ounces Husked & Rinsed Tomatillos
5 Garlic Cloves
2 Quartered White Or Yellow Onions
2 Stemmed Jalapenos
1 Teaspoon Sugar
1 Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
1 Bunch Stemmed Cilantro
In a medium size saucepan fill with 2 cups of water. Put the tomatillos, garlic, onions and jalapenos in the saucepan. Boil for 5 minutes. You will want the contents to be slightly soft. Drain, but save 1 cup of the cooking water. Put the
ingredients into a blender or food processor along with the cooking liquid that
you saved. Add the salt, pepper, sugar and cilantro. Pulse until chunky. Pour into a serving bowl and serve at room temperature. Makes 4 cups.