2 tamatillos
1/2 bunch cilantro
2 cloves garlic
1 Tbsp. diced jalepeno (canned) --you can use less if you don't like it spicy at all. I like a little kick.
Juice of 2 limes
1 Tbsp. sugar
1 c. balsamic vinaigrette (we used Kraft)
In a food processor or blender, combine tamatillos, cilantro, garlic, jalapeno, lime juice, and sugar. After it is all blended up well combine with balsamic vinaigrette in an airtight container and refrigerate for at least 2 hours (overnight is best).
1/2 bunch cilantro
2 cloves garlic
1 Tbsp. diced jalepeno (canned) --you can use less if you don't like it spicy at all. I like a little kick.
Juice of 2 limes
1 Tbsp. sugar
1 c. balsamic vinaigrette (we used Kraft)
In a food processor or blender, combine tamatillos, cilantro, garlic, jalapeno, lime juice, and sugar. After it is all blended up well combine with balsamic vinaigrette in an airtight container and refrigerate for at least 2 hours (overnight is best).
***The only thing different that I did was put everything in the blender all at once and blended away until creamy.
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