Green Tomatillo Salsa/Sauce
16 medium tomatillos, 2 cans, drained, or 6 cups pulp
1 cup water
1 sm onion
4 lg cloves garlic
Juice of 1 lime or 2 Tbsp bottled juice
½ bunch cilantro or 1 cup with stems
1 Tbsp sugar
2 Tbsp salt (1 tsp or to taste if using canned tomatillos)
1-2 Tbsp sliced jalapenos (jarred or fresh)
· Place all ingredients in blender and blend until pureed.
· The mixture should be about 7 cups.
· Place in a saucepan and boil about 20 minutes until thick or the mixture is about 4 cups or 1 qt.
Let sauce cool for salsa and chips or use right away on top of enchiladas.