Makes about 3 cups

Salsa Verde is an excellent accompaniment for chicken and fish dishes.  It enhances many dishes and it makes a great dip for tortilla chips.

About 1 ½ pounds tomatillos

1 medium size white onion, diced small

1 or 2 green onions, chopped small, including most of the green tops

3 or 4 cloves of garlic, minced fine

Finely chopped Jalapeño peppers to taste

The juice of 1 o 2 limes

½ teaspoon sugar, or to taste

Salt and fresh coarse ground black pepper to taste

Remove the papery outer husk from the tomatillos and rinse them well to get rid of the sticky residue.  Cut in half and place, cut side down, on a baking sheet lined with a Baking Sheet.  Place under the broiler for 4 or 5 minutes or until the skins are lightly blackened.  Remove from the oven and when cool enough to handle, chop small.  Put into a bowl with remaining ingredients and mix well.  Refrigerate until needed.  This keeps well.  You may make it as hot or as mild as you wish.