Fresh tomatillo salsa is great on corn chips, baked potatoes or other vegetables. It whips up in less than 20 minutes and is better than the store bought versions. Adjust the sugar to the level of acidity you prefer.
4 peeled and washed tomatillos
2 cloves crushed garlic
600 grams fresh tomatoes chopped
3/4 cup basil chopped basil leaves
1/4 tsp salt
2 tbsp lime
sugar to taste ( 1 tbsp to begin)
Preheat oven to 400 degrees Fahrenheit. On a cookie sheet roast tomatoes, tomatillos and garlic.
Remove from the oven and let sit until cooled.
In a blender pour in tomato mixture. Add basil, salt, lime juice and sugar. Place a cloth over the top of the blender. Puree until desired texture is reached.
Use immediately or store in refrigerator overnight.
Try serving with Cheese Scalloped Potatoes