- 1 pound tomatillos, peeled and washed
- 1/2 red onion, diced
- Juice of 2 limes
- Zest of 1 lime
- 1/2 teaspoons salt
- 1 teaspoons sugar
- 2 cloves garlic
- 2 serrano chiles, stemmed, seeded and deveined (see note)
In a blender or food processor, blend all ingredients until pulverized. Serve with tamales and duck. Makes about 3 cups.
Note: Salsa will be very hot with 2 serrano chiles; to reduce heat, cut back to 1.
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Source: "Milwaukee Journal Sentinel"
Submitted By: Teresa Johnson