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00Ingredients
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1 pound tomatillos, husks removed, chopped or substitute one 11-ounce can of tomatillos, drained
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1/2 cup diced white onions
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2 cloves garlic, minced
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3 serrano chiles, stems and seeds removed, minced
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1/4 cup chopped fresh cilantro
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Sugar to taste
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Salt to taste
Instructions
Combine the tomatillos, onion, garlic, and chiles in a small, heavy saucepan and heat over medium heat until the tomatillos start to soften. Reduce the heat to low and simmer the mixture for a couple of minutes until the tomatillos are soft, but still colorful. Adjust the seasonings.
Put the mixture in a blender or food processor and puree until smooth.
Pour the sauce into a bowl, stir in the cilantro and serve.
| Servings |
| 2 to 2 1/2 cups |
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Tomatillos, also called Mexican husk tomatoes or green tomatoes, aren't tomatoes and don't even taste like them. They have a tangy, citrus-like taste that can at times be very tart. This sauce can be used with and on other foods, or can also be served as a salsa with chips.
Ingredients
InstructionsCombine the tomatillos, onion, garlic, and chiles in a small, heavy saucepan and heat over medium heat until the tomatillos start to soften. Reduce the heat to low and simmer the mixture for a couple of minutes until the tomatillos are soft, but still colorful. Adjust the seasonings. Put the mixture in a blender or food processor and puree until smooth. Pour the sauce into a bowl, stir in the cilantro and serve.
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