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.
Author's Note :
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!
Source: "Mexican Family Cooking"
http://www.dianaskitchen.com