Mexican | Tomatillo Sauce![vegan](../Images/vegan_icon.jpg)
Posted on March 20, 2014
Used in the Chicken Enchilladas with Tomatillo Sauce recipe. This sauce can be made in advance and kept in the refrigerator for up to 1 week.
Yield: 2 1/2 cups
Ingredients
1 pound (about 9) tomatillos, husks removed, rinsed, and quartered
2 jalapeños, stemmed and halved (less if you don't like it hot)
1 cup lightly packed fresh cilantro stems and leaves
1 clove garlic
1/2 onion
1/2 teaspoon salt
2 tablespoons water
Method
Puree the ingredients: Combine all the ingredients in a blender and pulse a few times before blending the ingredients into a puree.
Serve or store: Transfer to a serving bowl if using right away, or transfer to an airtight container and refrigerate if storing.
(Ref. "Fresh Tomatillo Sauce" recipe, Simply Mexican, page 95.)