When you order "green sauce" in Texas, this is what you will be served.
It differs from New Mexico's green sauce in that the color is derived
from tomatillos rather than from green chiles. This sauce can be used as
a dipping sauce, with enchiladas, or as a topping for grilled poultry or
3 pounds tomatillos
1 bunch green onions
1 small bunch cilantro
1 tablespoon garlic in oil
2 teaspoons sugar
2 teaspoons lime juice
1 tablespoons chicken base dissolved in 2 tablespoons water
6 serrano chiles, stems removed
Roast the tomatillos in a roasting pan under the broiler until they are
brown and squishy. Turn them over with a pair of tongs and repeat the
process. Take the roasted tomatillos, including all the liquid from the
roasting process, and combine them with the remaining ingredients in a
food processor and puree.
In a saucepan, simmer this mixture for ten minutes before serving or
incorporating into another recipe.