Tomatillo sauce
Instructions
Remove the outer skin of the tomatillos.
Cook in 4 cups of water for 10 minutes.
Drain.
Put in a blender with 1 cup of cold water, garlic, chilies, onion and cilantro.
Blend until it is almost liquid.
Heat the oil in a saucepan and pour the sauce.
Season with salt and sugar.
Lower the heat and simmer for 5 minutes.
If it becomes too acidic, add another teaspoon of sugar.
Variations: for a sauce with a "toasted" taste, heat the tomatillos on thinking in a pan or on a grill, turning frequently, until the skins are almost Brown and the flesh is soft.
Remove the skin and use tomatillos.
Do not blend the sauce to have a sauce in large chunks.
Excellent with chicken, pork or beef, burritos, tacos, enchiladas and chicken tostadas.
Ingredients and dosing for 4 persons
- 1000 g of tomatillo
- 1 cup of cold water
- 4 cloves of chopped garlic
- == 1 small onion, chopped
- 2 jalapeno peppers chopped (serrano chilies or chopped)
- Fresh coriander
- 2 tablespoons of olive oil
- 2 teaspoons of salt
- 1 teaspoon of sugar