10 to 12 green (unripe) tomatillos

4 green onions, cut into pieces

1 jalapeño, seeded

1 garlic clove, peeled

1/2 cup (125 ml) cilantro

2 tablespoons (30 ml) lime juice

1 tablespoon (15 ml) sugar

1/4 teaspoon (1 ml) ground cumin

Salt and pepper

Cook the tomatillos, onions, jalapeño and garlic in boiling salted water over medium heat for 10 minutes. Drain. (If the mixture in too liquid, just return to the saucepan and let simmer for a few minutes).

In a blender, purée with the remaining ingredients. Season with salt and pepper. Refrigerate until completely chilled.

Serve with tortilla chips.

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