Salsa Verde

Delicious on tacos, with chips, or as a salad dressing. You can adjust the heat to your taste either taking the jalapenos out all together or adding serranos in with the recipe.

• Ready In: 12 mins
• Yields: 3 cups

Ingredients

• 1 1⁄2 lbs  tomatillos
• 1⁄2 cup  white onion (chopped)
• 1⁄2 cup cilantro (leaves and stems)
• 1  tablespoon lime juice
• 1⁄4 teaspoon sugar
• 2  jalapeno peppers (stemmed, seeded and chopped)
•  salt

Directions

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, Jalapeño 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.