Ingredients
1 pound fresh green tomatillos
3 tablespoons sweet red onions, finely chopped
1 serrano chili, finely chopped
Juice of 1 lime
1 bunch cilantro, roughly chopped
Dash of sugar, optional
1-2 tablespoons olive oil, optional
Directions
Husk tomatillos and wash under very hot water or blanch in boiling water for 15 seconds; do not let them cook. Cool under cold water and puree in a food processor. Add red onions, serrano chili, lime juice and cilantro. Add a touch of sugar if the tomatillos are too sour and a little olive oil if desired. Makes about 2 1/2 cups.
Each 1/4-cup serving contains 25 calories; 2 gm fat; 0 mg sodium; 0 mg cholesterol.