Tomatillo Salsa Verde


       1 pound        tomatillos

       2 small        chiles

     1/4 cup          green onions, chopped

       1 cup          fresh cilantro


       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"