Tomatillo salsa verde

Growing up we always had a choice of two kinds of salsa - a red tomato salsa which we made from scratch, and a salsa verde, or green salsa, which we got from a bottle (Victoria brand). As a kid I always thought that green salsa was made from green tomatoes, but actually it is made with a Mexican relative of a tomato, the tomatillo (pronounced "toe-mah-TEE-yo"), which looks like a little green tomato covered with a husk. Here's a quick and easy recipe for making Salsa Verde.

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To cook the tomatillos, you can either roast them in the oven, or boil them. Roasting will deliver more flavor; boiling may be faster and use less energy. Either way works, though boiling is a more common way to cook the tomatillos.
Add to shopping list Ingredients

• 1 1/2 lb tomatillos
• 1/2 cup chopped white onion
• 1/2 cup cilantro leaves
• 1 Tbsp fresh lime juice
• 1/4 teaspoon sugar
• 2 Jalapeсo peppers OR 2 serrano peppers, stemmed, seeded and chopped
• Salt to taste

Method
1 Remove papery husks from tomatillos and rinse well.
2a Roasting method Cut 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 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.
2 Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a food processor (or blender) 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.
Makes 3 cups.