Recipe created by Todd Coleman, Saveur
Ingredients
- 4 oz tomatillos husked and rinsed
- 4 garlic cloves
- 2 medium white onions quartered
- 2 jalapeño pepper stemmed
- 1 teaspoon sugar
- 1 bunch cilantro stemmed
- 1/2 lemons squeezed
- kosher salt & fresh cracked pepper to taste
Servings: cups
Units:
Instructions
- Place tomatillos, garlic, onions, and jalapeños in a 4-qt. saucepan. Cover with water by 1".
- Bring to a boil and cook until slightly soft, about 5 minutes. Drain and reserve 1 cup cooking liquid.
- Transfer to a blender along with reserved liquid, sugar, cilantro, lemon juice and salt and pepper; pulse until chunky. Transfer to a bowl, and serve at room temperature. Enjoy!
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