- 1 can (28oz) tomatillos, drained
- 1/4 cup sugar or 4 packets of equal
- 10 slices of jalapenos or from can
- 1/2 large bunch of fresh cilantro – if small, use whole bunch
- 2 dashes of salt
Either La Costena, La Victoria or Del Sol brand tomatillos. Look on the bottom shelf, Mexican isle at Fry’s. Rinse cilantro & cut stems off. Place all ingredients in blender and blend well. Refrigerate for better taste before serving.