Tomatillo-Lime Salsa Recipe from: Adapted from The Bean Harvest Cookbook by Ashley Miller, Taunton Press, 1996 2 tablespoons vegetable oil 1 small onion, chopped 1 clove garlic, minced 1/2 teaspoon or more chopped fresh jalapeno chile 1 teaspoon cumin 1 teaspoon coriander 20 fresh tomatillos or 1 28-ounce can canned tomatillos, drained well 1/4 cup chopped cilantro 1 teaspoon sugar 1 tablespoon or more lime juice In a large frying pan, heat the oil over medium-low heat. When hot, add the onions, garlic, chiles, cumin, and coriander. Saute until the onions are translucent. Add the tomatillos and continue sauteing over low heat until the tomatillos have broken down into a sauce, about 5 minutes. Add the cilantro, sugar, and lime juice and continue cooking 1 minute. Serve warm or at room temperature.