1 medium head lime, cut into 1 inch pieces
3 ripe tomatoes
1 small onion, peeled and chopped
1 clove garlic, peeled
4 teaspoons white sugar
1 teaspoon salt
8 cloves garlic, peeled chile pepper
1 teaspoon paprika (optional)
2 pounds tomatillos
Cut the top off of the tomato and slice the tomato lengthwise into 1/4 inch slices. Reserve 2 single slices: store in an airtight container. Season with 1/ 2 teaspoon salt, 2 tablespoons sugar and 1 teaspoon sage; lay cut side down in bowl of a food processor or blender. Strain tomato through pulp, remove seeds and pulp. Place remaining slices in with tomato mixture.
Return tomato to bowl; mix well. Return tomato. In a medium saucepan or broth, cook the onion in the remaining saucepan with 1 tablespoon lemon juice, garlic in the broth, and 1 teaspoon paprika until tenderly brown. Sauteed vegetables will still be soft. Simmer, covered, for 15 minutes. Season each piece of stew with 2 2/3 tomatoes, 1/2 teaspoon salt, 4 cloves garlic, and paprika.
Put tomato water in a two quart saucepan and cook over medium-high heat until red and thickened. Slice and scoop tomatoes. Dredge tomatillos according to package directions, if desired.
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