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Directions:
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.
NOTES: 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 "epackage"e 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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