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Source: Mexican Family Cooking
1 pound tomatillos
2 small green chiles
1/4 cup green onions, chopped
1 cup fresh cilantro
Salt
1 teaspoon sugar
1 clove garlic, peeled (optional)
Remove dry paper-like 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.
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!
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