1/2 lb. fresh tomatillos (Mexican green tomato)
4 to 6 cloves garlic
1 c. fresh cilantro leaves
1 tbsp. fresh green chile or pickled jalapeno pepper

Remove brown husks from tomatillos. Wash thoroughly and cut into chunks. Place all ingredients in a blender or food processor and chop finely but do not liquify. Makes 1 cup.

Serving size: 1 tablespoon. 7 calories, 3 mg. sodium.