This sensational sauce is exactly that because of it’s versatility. Use it on huevos rancheros, add it to chicken enchiladas, or simmer browned, cubed, pork in it, for a scrumptious Mexican stew served over rice. This recipe yields 3 cups of sauce, so if you want less, just cut it in half.
6 cups tomatillos
1 bunch fresh cilantro, or about 1 1/2 cups, washed
3 cloves garlic, peeled
1 large Spanish onion, peeled, cut into quarters
2 serrano peppers, stems removed
1 teaspoon salt
1/2 teaspoon pepper
Place the tomatillos in a large pot of water. Bring to a boil and cook for 5 minutes, or until the papery skins become loose. Remove from heat and drain.Cool and remove the skins. Place the tomatillos, onion, garlic, cilantro, serranos, salt and pepper into a blender or food processor and process until smooth. Pour the sauce into a saucepan, and simmer over low heat 30 minutes, stirring often. Remove from heat. Taste and adjust seasonings. Use in a favorite recipe, or refrigerate for later use. I’ve found that this sauce doesn’t freeze particularly well, but keeps well, refrigerated, for several weeks.
Yield: 3 cups sauce