|1 cup||Cold water|
|4||Cloves garlic; chopped|
|1 small||Onion; chopped|
|2||Jalepeno or serrano peppers; chopped|
|Fresh cilantro; (optional)|
|2 tablespoons||Salad oil|
Remove outer husk from tomatillos. Cook in 4 cups water for 10 minutes.
Drain. Place in blender container with 1 cup cold water, garlic, peppers, onion, and cilantro. Puree until almost liquid. Heat oil in saucepan and pour in sauce. Season with salt and sugar. Lower heat and simmer 5 minutes.
If too sour, add another tsp. sugar. Variation: for a sauce with a "toasted" taste, heat the tomatillos on a heavy skillet or griddle, turning frequently, until the husks are quite brown and the fruit is soft. Remove the husk and use the tomatillos. Do not puree the sauce for a chunkier, salsa-type sauce.
Excellent with poultry, pork, or beef, burritos, tacos, chicken enchiladas and tostadas.
Posted to CHILE-HEADS DIGEST by Judy Howle <howle@...> on May 23, 1998
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