Tomatillo sauce (cooked)

Yield: 1 Servings

Measure Ingredient
1 pounds Tomatillos
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
2 teaspoons Salt
1 teaspoon Sugar

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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