1 lb. tomatillos with husks removed, rinsed, coarsely chopped
2 cloves garlic, coarsely chopped
3 tbl. onion, diced
½ cup fresh cilantro leaves
4 serrano or jalapeno chiles, stems removed, coarsely chopped
Salt to taste
Cover tomatillos with a small amount of cold water. Bring to a boil and simmer for 10 minutes or until they are soft. Place ½ of the tomatillos (do not drain) in blender jar. Add the remaining ingredients except for the salt. Blend until pureed. Pour this mixture back into the pan with the chunky tomatillos, simmer another 10 minutes. Add salt to taste.
This sauce is a beautiful green. It’s good on almost anything—scrambled eggs with some sour cream or yogurt, on tacos, or?