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Tomatillos are those little things that have begun to appear in supermarket produce sections that resemble green tomatoes wrapped in brown paper. This unique and versatile sauce can be prepared with either canned or fresh tomatillos.

• 1 medium onion, finely chopped
• 3 or 4 cloves garlic, minced or put through a garlic press
• 2 tablespoons cooking oil
• 1 14-ounce can tomatillos, drained, OR 1½ cups fresh tomatillos, husks removed, chopped
• 1 7-ounce can chopped green chiles
• 1 fresh jalapeño, seeded, stem and veins removed, finely chopped
• 1/2 teaspoon sugar
• salt to taste
• 1 tablespoon water
• 1 medium green tomato (optional)

Sauté the onion and garlic in the oil until the onion is clear. Add the tomatillos, chiles, jalapeño, and green tomato (if using), and pour the entire mixture into a blender or food processor. Pulse to make a coarse purée.

Return mixture to pan. Add the sugar and salt, and simmer over low heat for 30 minutes until sauce is thick.

Makes about 2 cups. Stores well in the refrigerator.

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Note: Use with many recipes, including Chicken Flautas.

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