Mexican | Tomatillo Sauce
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
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 teaspoon salt
2 tablespoons water
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 cookbook, p. 95.)