1½ pounds tomatillos
½ cup chopped white onion
½ cup cilantro leaves
1 tablespoon fresh lime juice
¼ teaspoon sugar
2 jalapeño peppers, stemmed, seeded and chopped
Salt to taste
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 5-7 minutes to lightly blacken the skin. Place tomatillos, lime juice, onions, cilantro, jalapeño peppers and sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Salt to taste. Cool in refrigerator.
Serve with chips or as a salsa accompaniment. Makes 3 cups.