1 lb tomatillos
5 cloves Tantré garlic
1 small bunch cilantro
2 shallots or 1 Tantré onion
4 tomatoes, chopped
½ tsp sugar
1 jalapeno pepper, stem and seeds removed

Finely chop all ingredients. Mix in glass bowl, cover, and refrigerate or serve fresh.
Use ripened red jalapenos for hot salsa, or zestify with juice from 1 lime. Makes about 4 cups.

(from Janet Majure’s Farm Fresh Recipes)

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