Preparation:
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. |
