The first thing about tomatillo sauce, tomatillos are not green tomatoes. Believe it or not, tomatillos and tomatoes are actually “cousins”. They not identical. They provide themselves with a papery husk that distinguishes them from tomatoes, and their distinctive tart flavor in no way resembles the tomato, but makes them an ideal base for savory, tangy salsas and sauces.
Ingredients
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½ large onion, finely chopped
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2 garlic, minced or put through a garlic press
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2 tablespoons cooking oil
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1 pound fresh tomatillos, husks removed, chopped
Instructions
- Loosen the husks by soaking the tomatillos in a bowl of cold water. Drain and peel off the husks.
- In a saucepan, cover the tomatillos and garlic in a saucepan halfway with water. Bring to a boil. Boil until the tomatillos become soft, about ten minutes.
- Drain the water from saucepan. Transfer the garlic and tomatillos to a blender and puree.
- In a medium saucepan, heat the 2 tablespoons of oil over medium heat. Sauté the onion and pureed tomatillos. Season with salt and pepper.
- Bring to a simmer and cook for five minutes.
Notes
Stores well in the refrigerator. Use with many recipes, including chicken enchiladas verdes or Chicken Flautas.
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Stores well in the refrigerator. Use with many recipes, including chicken enchiladas verdes or Chicken Flautas.