Green Enchilada Sauce

Categories: Mexican Food

Ingredients

• 1 lb. tomatillos, husks removed and rinsed
• 1 clove garlic
• 1 Serrano chile, seeds removed, or to taste
• 1/2 cup cilantro leaves and stems
• 1/2 to 1 small white onion, roughly chopped
• Salt to taste
• 11/2 tsp. safflower or corn oil
• Sugar to taste

Directions

1. Place the tomatillos and garlic clove in a pot and add just enough water to barely cover. Bring to a boil over medium-high heat;

2. reduce heat and simmer 10 minutes, or until tomatillos change color form bright to muted green, and are softened, but not breaking apart. Drain, reserving 1/4 cup of the cooking liquid.

3. In a blender or food processor, combine the Serrano, cilantro and onion and pulse to chop. Add the tomatillos, and a generous pinch of salt and puree until smooth. If mixture is too thick, thin with the reserved cooking water.
4. Heat the oil in a pot over medium-high heat. Once it is hot, but not smoking, pour in the sauce and bring to a simmer. Let it simmer over medium heat for 6 minutes, or until it thickens and deepens in color. Taste and season with salt and/ or sugar.

5. makes about 2 cups

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