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Salsa Verde
2 lg chili peppers, seeded and chopped
2 Tbsp. chopped onion
1 garlic clove, peeled
2 Tbsp fresh chopped cilantro
1/4 tsp salt
8 oz tomatillos, chopped (about 1 cup)
1/8 tsp sugar
Remove the husks of the tomatillos, rinse them off, then place them
in a heavy saucepan. Barely cover with water and simmer, covered,
for 10 minutes. Drain.
Grind all of the ingredients in a mortar and pestle or food processor.
When the mixture is well blended (do not make it too smooth, it is
best left slightly lumpy), beat in 3 tablespons of water. The
mixture should be fairly runny.
Refrigerate until required but serve on the day it is made.
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Tomatillo 02