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1 pound tomatillos
2 small chiles
1/4 cup green onions, chopped
1 cup fresh cilantro
salt
1 teaspoon sugar
1 clove garlic, peeled (optional)
Remove dry paperlike skins from tomatillos. Coarsely puree uncooked tomatillos, chiles, green onions, cilantro leaves, and garlic in blender. Season with salt to taste and add 1 teaspoon sugar.
Serve with soft tacos or burritos and as a dip for corn chips. Also wonderful with fried chicken, pan fried pork chops, and pan fried potatoes.
This sauce is also great with grilled tortillas filled with slices of Jack cheese, a few strips of green chiles, and a few epazote leaves (about 2 per serving). Heat griddle or skillet. Put the filling on one corn tortilla, top with a second tortilla, and press down on the "package" with something heavy while grilling on top of the stove. To serve, set the cheese-filled tortillas flat on the plate, smother with this sauce, and eat with a fork. A great substitute for grilled cheese sandwiches!
Recipe from "Mexican Family Cooking"
Recipe submitted by Jim Catanich
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