2 serrano peppers whole stemmed seeded chopped canned (you can use f heat if you want)
0.3 teaspoon sugar
1.5 lb tomatillos
0.5 cup onion white chopped
Equipment
food processor
frying pan
baking sheet
sauce pan
oven
blender
aluminum foil
broiler
slotted spoon
Directions
Remove papery husks from tomatillos and rinse well. 2a Oven Roasting Method
Cut the tomatillos in half and place cut side down on a foil-lined baking sheet.
Place under a broiler for about 5-7 minutes to lightly blacken the skin.2b Pan Roasting Method Coat the bottom of a skillet with a little vegetable oil.
Heat on high heat.
Place the tomatillos in the pan and sear on one side, then flip over and brown on the other side.
Remove from heat.2c Boiling Method
Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes.
Remove tomatillos with a slotted spoon.3
Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a blender or food processor and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.
Serve with chips or as a salsa accompaniment to Mexican dishes.
