Remove outer husk from tomatillos. Cook in 4 cups water for 10 minutes. Drain. Place in blender container with 1 cup cold water, garlic, peppers, onion, and cilantro. Puree until almost liquid. Heat oil in saucepan and pour in sauce. Season with salt and sugar. Lower heat and simmer 5 minutes. If too sour, add another tsp. sugar. Variation: for a sauce with a "toasted" taste, heat the tomatillos on a heavy skillet or griddle, turning frequently, until the husks are quite brown and the fruit is soft. Remove the husk and use the tomatillos. Do not puree the sauce for a chunkier, salsa-type sauce.

Excellent with poultry, pork, or beef, burritos, tacos, chicken enchiladas and tostadas. Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
From: Chile Head Mailing List
Post Date:   Date: Sat, 23 May 1998