1 Remove papery husks from tomatillos and rinse
well.
2a Roasting method 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.
2b Boiling method Place tomatillos in a
saucepan, cover with water. Bring to a boil and simmer for 5
minutes. Remove tomatillos with a slotted spoon.
2 Place tomatillos, lime juice, onions,
cilantro, chili 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.
Serve with chips or as a salsa accompaniment to Mexican
dishes.
Makes 3 cups.
