1 lb tomatillos
1/3 cup chopped white onion
1 handful of cilantro leaves
Juice of one lime
Sugar 1/4 teaspoon
2 Jalapeño or serrano pepper, stemmed, seeded and chopped
Salt to taste
Remove papery husks from tomatillos and rinse well. Place tomatillos in a saucepan, cover with water and bring them to a boil and simmer for about 5 minutes. Remove tomatillos with a slotted spoon from saucepan.
Put the tomatillos, onions, cilantro, chili peppers, sugar and lime juice in a blender and pulse until all ingredients are finely chopped and mixed. Add salt to taste. Cool in refrigerator for about 30 minutes.
Serve with tortilla or pita chips.
This easy vegan recipe is ideal for the summer to enjoy in a picnic with friends. Spread the word in Chicago about Meatless Monday.