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Categories:Viewed: 40 - Published at: 4 years ago
Ingredients
- Up to 8 serrano chiles or up to 3 jalapenos, stems removed (the upper end of these ranges will be very hot!)
- 1 pound tomatillos (about 1 dozen) or two 13-ounces cans, drained
- 1/2 small white onion, roughly chopped
- 1 clove garlic, peeled and roughly chopped
- 1/2 teaspoon salt
- 1/4 cup packed cilantro springs and/or
- A few leaves of epazote, and/or 1 teaspoon dried Mexican oregano
- 2 tablespoons vegetable oil (if frying)
Method
- If using fresh tomatillos, remove the husk and boil in salted water for 10 minutes. You can also add the chiles to the water if you like. Drain.
- Puree the tomatillos, chiles, onion, garlic, salt, and herbs of your choice in a blender. Leave the puree a little coarse.
- If you want to fry the sauce, heat the oil in a small saucepan over a medium flame. Add in the sauce, watching out for any splatters. Simmer for 5 to 10 minutes until it reaches the consistency you like.
- Taste and adjust the seasonings before serving.
