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.