1 pound fresh green tomatillos
3 tablespoons finely chopped red onions
2 serrano chiles, seeds and stems removed, minced
1 small bunch cilantro, coarsely chopped
Juice of 1 lime
1 to 2 tablespoons olive oil (optional)
Sugar to taste (optional)
Husk the tomatillos and wash them thoroughly under very hot water. Cool under running water, and coarsely puree in food processor or blender. Add the onions, serrano chiles, cilantro, and lime juice and pulse until coarsely chopped.
Remove the bowl and add olive oil if you wish to adjust the consistency. Add some sugar if the tomatillos are too sour.
Servings |
2 cups |
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