Green Chili Sauce

Remove the husk of the tomatillos (*) and wash them. They tend to have a sticky outer surface. Put the tomatillos, jalapenos, garlic clove and onion into a medium sized pot. Fill the pot with water (just enough to cover the ingredients). Bring to a boil then reduce heat to a simmer. Let the mixture simmer for 20 minutes, then use a slotted spoon to remove the ingredients from the water and place them in a blender. Don’t discard the water yet—you may need it. At this time, add salt, cumin and the cilantro into the blender then puree until smooth. If needed to reach a smooth consistency, you can add some of the cooking liquid from the pot. Add more salt to taste.

This is a great sauce for chilaquiles or poured over taquitos de pollo. See my TastyKitchen recipe box for my “Taquitos de Pollo” recipe.

* Note: When picking tomatillos, lift the husk off to see what they look like. They should be a nice light green color – the darker, greener ones are more bitter therefore the sauce will be too tangy.