Updated: Mar 19, 2020
3 large tomatillos, peeled & washed (1 lb)
3 cloves garlic
1/4 of a white onion
1/4 of a green bell pepper
1 lime, juice and zest
1 bunch cilantro, leaves only (2-3 cups)
1 teaspoon salt
1 teaspoon sugar
1 teaspoon cumin
In a large pot or dutch oven, heat the tomatillos, garlic, white onion and bell pepper over medium until the skins start to brown, cover to keep in the juices.
Transfer the contents to a blender, add in lime juice, jalapeño, cilantro and spices. Pulse until all ingredients are well chopped.
Transfer to a bowl, serving dish, or tupperware and let sit in the refrigerator to cool.
Serve with chips or use in a number of other recipes such as:
Green eggs in purgatory
Verde chicken and rice soup
Shredded chicken bowl