This is a very simple but tasty green sauce that can be used as
salsa with chips or on enchiladas verdes.
Total preparation time: about 30 minutes.
Yield: _____ (a good bit).
Vegetarian: vegan.
Here's what you need:
- 1.5 pounds of tomatillos
- 2.5 cups water
- a big white onion
- about 4-6 good-sized jalapeno peppers
- a garlic bunch (group of cloves)
- 2 teaspoons of olive oil
- a bit of margarine
- 1 or 2 tablespoons of salt
- a big (gallon or so) pot
- a grill or fry-pan
- a big (half gallon or so) bowl
- a blender
And here's what to do:
- Remove the husks and stems from the tomatillos, and remove the stems from the jalapenos.
- Clean the tomatillos and jalapenos in running water, and cut off any nasty parts from the tomatillos
(which inevitably have some nasty parts).
- Put the salt, water, tomatillos and jalapenos in the big pot and begin heating it to a simmer.
- While they get to simmering:
- Start the grill heating to a very hot temperature.
- Peel the onion and slice it real thick.
- Put the onion slices on the grill in a bit of margarine and blacken them.
- While they're blackening, peel the garlic cloves.
- Put the garlic and the thoroughly blackened onion in the blender
- As soon as they're soft, mash the tomatillos and jalapenos. Let them simmer a bit more, for a total of about 10 minutes.
- Add half of the tomatillo/jalapeno/water mixture to the blender and puree the whole mess.
- Pour that half into the big bowl, puree the other half, and mix the two together thoroughly.