Ingredients
1 pound tomatillos (about 15), husked, rinsed and roughly chopped
3 serrano chiles, with seeds
3/4 cup fresh cilantro leaves (1 bunch)
2 tablespoons fresh line juice
1 teaspoon sugar
1 teaspoon salt
Preparation
Place all the ingredients in a food processor or blender and puree. Serving suggestions: an all-purpose salsa verde; especially good with tortilla chips, most seafood and eggs. Heat: 5
