12 ounces fresh tomatillos, husked, or one 13-ounce can tomatillos, rinsed and drained
1/4 cup snipped fresh cilantro or parsley
2 tablespoons finely chopped red onion
1 fresh serrano or jalapeno chile pepper, seeded and finely chopped
1/4 teaspoon salt
1/4 teaspoon sugar
Finely chop tomatillos. In a small bowl stir together chopped tomatillos, cilantro, red onion, chile pepper, salt, and sugar. Cover and chill for 4 hours to 3 days before serving, stirring occasionally.
Serve as a dip for chips or as a condiment for tacos, tostadas, or grilled meats and fish.
Per Serving: cal. (kcal) 13, Fat, total (g) 0, chol. (mg) 0, sat. fat (g) 0, carb. (g) 2, fiber (g) 0, pro. (g) 0, sodium (mg) 75, Percent Daily Values are based on a 2,000 calorie diet