To cook the tomatillos, you can either roast them in the oven or boil them. Roasting will deliver more flavor; boiling may be faster. Either way works, though boiling is a more common way to cook the tomatillos.
Ingredients:
1 1/2 lb tomatoes
1/2 C chopped white onion
1/2 C chopped cilantro leaves
1 T fresh lime juice
1/4 tsp sugar
2 Jalapeño peppers or 2 serrano peppers, stemmed, seeded, and chopped
salt to taste.
Method:
1. Remove papery husks from tomatillos and rinse well.
2a Roasting method- cut in half and pale cut side down on a dil-lined bang sheet. Place under a broiler for about 5-7 min. for lightly blacken the skin.
2b Boiling method- Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 min. Remove tomatillos with a slotted spoon.
3. Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in 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.
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