Sweet Green Salsa

I don't know about you, but chips and salsa are definitely a food group of mine. Many a great conversations have been had between good friends and I over a diet coke and chips and salsa. Chips and Salsa are our go to after church each Sunday. Chips and Salsa trick my kids into eating tomatoes and onions- they really are the best. I didn't realize I had such an addiction until we went on a cruise to Mexico last spring break and I was d y i n g for chips and salsa- why the cruise ship heading to Mexico didn't have chips and salsa at our finger tips 24/7 is beyond me- so finding it each time we got off the ship was a must. Going a week without chips and salsa? Never.
There are a few Mexican restaurants in Mesa, Arizona that have made this sweet green salsa famous. I grew up in Phoenix and never had anything like it until I moved to the east valley and someone brought me the most delicious enchiladas with the recipe attached. If you aren't able to get your sweet green salsa fix from a local restaurant, this is a great second place- 

You will want to look for your canned tomatillos and jalapeños in escabeche in the hispanic section of the grocery store. Not all stores carry canned tomatillos so you will want to buy yourself a food storage amount of them when you come across them. It is worth it- I promise.


2-28oz cans of tomatillos (drained)
1-7oz can of jalapeños in escabeche (drained)
1/2-1 bunch of cilantro
2/3-3/4 cup of sugar

Place all ingredients in your blender and blend to desired consistency. Keep refrigerated for up to one week. 

The hardest part is finding the tomatillos, my friends, once you do that the rest is easy.

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