INGREDIENTS
2 lb
tomatillos (husked (I had a gallon-sized bag full of them, unhusked))
2
onions (coarsely chopped)
4 cloves
garlic
1
serrano pepper (seeded and sliced)
1/2
bunch cilantro
3
4.5 – 5 oz cans chopped green chilis
1 tbsp
green Tabasco sauce
1/2 cup
vinegar
1 tbsp
dried oregano
1 tsp
cumin
1 tsp
salt (or to taste)
1 tbsp
sugar