2 lg chili peppers, seeded and chopped
2 tbsp. chopped onion
1 garlic clove, peeled
2 tbsp. fresh chopped cilantro
1/4 tsp. salt
8 oz tomatillos, chopped (about 1 cup)
1/8 tsp. Sugar
Remove the husks of the tomatillos, rinse them off, then place them in a heavy saucepan. Barely cover with water and simmer, covered, for 10 minutes. Drain. Grind all of the ingredients in a mortar and pestle or food processor. When the mixture is well blended (do not make it too smooth, it is best left slightly lumpy), beat in 3 tablespoons of water. The mixture should be fairly runny. Refrigerate until required but serve on the day it is made.
