Tomatillo Salsa

The tomatillo, sometimes called a Mexican green tomato, is actually related to the gooseberry. It has an acidic fruity flavor that is excellent with grilled meats and fish. For photo, see ♣.

PREP: 25 minutes plus chilling

MAKES: about 2 cups

1 pound fresh tomatillos (about 10 medium),
husked, washed well, and cut into quarters

cup loosely packed fresh cilantro leaves,
chopped

¼ cup finely chopped onion

1 or 2 serrano or jalapeño chiles, seeded and
minced

1 garlic clove, minced

1 tablespoon olive oil

1 teaspoon sugar

½ teaspoon salt

1. In food processor with knife blade attached, coarsely chop tomatillos.

2. In medium bowl, gently stir tomatillos, cilantro, onion, serranos, garlic, oil, sugar, and salt until well mixed. Cover and refrigerate at least 1 hour to blend flavors or up to 3 days.

EACH ¼ CUP: About 34 calories, 1g protein, 3g carbohydrate, 2g total fat (0g saturated), 0mg cholesterol, 146mg sodium