Green Salsa

Our tomatillo plant is finally producing, so I wanted to find a great recipe that could use them. This green salsa turned out great and I used it to make chicken enchiladas. Yum!

Original recipe taken from "Vegetarian Classics" by Jeanne Lemlin.

Ingredients:

• 12 oz tomatillos (about 18 small golf ball sized, or 10 medium)
• 1 very small onion, chopped
• 1 garlic clove, chopped
• 2 jalapeno peppers, seeded and chopped (wear rubber gloves)
• 1 Tb lime juice (just under 1 lime)
• 1/4 tsp sugar
• 1/4 tsp salt
• 2 Tb minced cilantro
  

Directions:

1. Remove the husks from the tomatillos, then rinse under cold running water to clean off any sticky residue. Place in a medium-size saucepan and cover with water. Bring to a boil, lower the heat to a lively simmer, and cook 10 minutes, or until softened. Drain thoroughly and let cool.
2. Place the onion, garlic, jalapenos, and lime juice in the container of a food processor or blender and pulse a few times until coarsely chopped. Add the tomatillos and process until finely chopped but not completely smooth. Scrape the mixture into a bowl.
3. Stir int eh suger, salt, and cilantro. Serve at room temperature.
   

Makes: 1 2/3 cups