Servings:
Makes three cups.Place all ingredients in a food processor and pulse until finely chopped and mixed together. Season to taste. Store in refrigerator until serving. Serve as salsa verde with other Mexican dishes.
Ingredients:
1½ pound tomatillos, Remove papery husk and rinse
½ cup chopped white onion
½ cup cilantro leaves
Salt to taste
2 Jalepeno Peppers, stemmed, seeded and chopped
1 tablespoon fresh lime juice
¼ teaspoon sweetener (sugar, honey, whatever)
Preparation:
Place all ingredients in a food processor and pulse until finely chopped and mixed together. Season to taste. Store in refrigerator until serving. Serve as salsa verde with other Mexican dishes.
