1-1/2 lb. tomatillos
1/2 cup chopped white onion
1/2 cup cilantro leaves
1 tbsp. fresh lime juice
1/4 tsp. sugar
2 jalapeño peppers, stemmed, seeded and
chopped
Salt to taste

Prep time: 15 minutes, Cook time: 5 minutes Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down on a foil-lined baking sheet. Place under the broiler for about 5 minutes to lightly blacken the skin. Place tomatillos and juices in a blender or food processor with remaining ingredients except salt; process, using on and off motions, until all are finely chopped. Season to taste with salt. Serve with chips or spoon over any cooked Mexican dish. Makes 3 cups.

(based on a 1/4-cup serving): 20 calories, 1 g protein, 0.5 g total fat (0 g sat.), 4 g carbohydrate, 1 g fiber, 3 g sugar, 0 mg cholesterol, 25 mg sodium, <1 point

1-1/2 lb. tomatillos,1/2 cup white onion,1/2 cup cilantro leaves,1 tbsp. fresh lime juice,1/4 tsp. sugar,2 jalapeno peppers,Salt to taste