Summary

Ingredients

• 750 g tomatillo (s)
• 2 chilli peppers (jalapeno-)
• 2 chilli pepper (s), green
• 3 cloves garlic, more if necessary
• 50 ml rice vinegar, more depending on your taste
• 1 tablespoon oil
• 2 pinch (s) salt, to taste
• 2 tablespoon lime juice or lemon juice
• 1 tablespoon sugar

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Instructions

1. Remove the thin paper-like skin from the tomatillos, wash them well with warm water (they are sticky), then dice. Wash, stem and core the chilli peppers and cut into pieces. Tomatillos, chilli peppers and peeled and chopped garlic either roughly chop with a knife or puree a little finer with the food processor. That depends on the taste (coarse or fine).
2. Let the oil get hot in a saucepan (or pan). Add the tomatillo puree and sauté for about 4 minutes. Add the rice vinegar, salt, sugar and lime juice. Bring to the boil very briefly and then simmer over a low heat for 15 minutes.
3. Then fill it into a clean glass, it can be kept in the refrigerator for up to 4 weeks (I haven`t tried it for longer).
4. Tips: If the sauce is to be served with a Mexican dish, then add the finely chopped cilantro (only at the very end). If it is served with Greek dishes (goes great with gyros!), You can add a little cumin (cumin).