by Darron Jalbert from www.backyardveggiegarden.com
All ingredients (ok not the salt and olive oil) are fresh and were grown last summer in the backyard garden. This spicy, slightly sweet but tangy green sauce is great to use for taco sauce, salsa dip, enchilada sauce and so on. Also does really well for canning, tastes just like it did fresh!
2 or 3 lbs. Tomatillos
10-15 Green Chiles (Jalapeno, Serrano)
1 Head Garlic
1 Large Onion
1 Large Handful Cilantro
3 Tablespoons Olive Oil
2 Teaspoons Salt
– Peel and wash tomatillos, cut into quarters, cut stems from chile peppers, cut into halves, cut peeled garlic cloves into halves, then rough cut the entire onion, then chop the cilantro.
– Put all ingredients into a food processor or blender and process until all ingredients are well chopped, almost to a liquid.
– Heat saucepan on medium heat and add olive oil just before pouring the blended mixture into the pan.
– Add salt and stir occasionally.
– Turn down heat to low after contents have boiled for several minutes, and cook until it reaches desired consistency. About 1.5 hours recommended.
