Green Enchilada Sauce with Tomatillos and Cilantro
This sauce is super easy to make in a blender. To make it even quicker, use canned tomatillos. Bathe your enchiladas, or try it as a sauce for grilled veggies—yum! Makes about 3 cups sauce.
Drop the tomatillos into boiling water and cook for several minutes, mostly to remove the paper-like skin. (Alternatively open a can of tomatillos and drain off the water.)
Place the clean tomatillos, onion, garlic, cilantro, serrano chiles and salt in a blender. Whirl until smooth.
Heat a small amount of olive oil in a skillet. Add the tomatillo mixture; cook and stir for 3 or 4 minutes. If you think the sauce is too thick, thin with a little water.
Notes
For maximum picante heat, chop the chiles with the seeds and veins intact. For milder heat yet the same wonderful chile flavor, remove the seeds and veins.