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Co-authored-by: Steven Hall <Hallzy.18@gmail.com>

Co-authored-by: Tait Hoyem <code@tait.tech>
Co-authored-by: Luke Smith <luke@lukesmith.xyz>
Co-authored-by: Steven Hall <Hallzy.18@gmail.com>
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Tait Hoyem
2021-04-15 07:22:02 -06:00
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* 1 pound (450g) tomatillos, husks removed
* 1 clove garlic
* 2 jalapeño or serrano chiles
* 2 jalapeño or serrano chilies
* 1/2 cup (26g) chopped onion
* 3 Tbsp (40ml) oil
* cilantro
## Directions
1. Place tomatillos, garlic, and chiles in a medium saucepan and cover with water. Simmer until tomatillos turn pale green, about 10 minutes.
2. Transfer tomatillos, garlic, and chiles into a blender or food processor. Add the onion and cilantro. Puree until smooth, then salt to taste, usually a teaspoon (6g) will suffice.
3. Heat oil in a medium saucepan until hot but not smoking. Pour puree into the pan and cook, stirring occasionally, until thickened somwhat, about 6-8 minutes.
1. Place tomatillos, garlic, and chilies in a medium saucepan and cover with water. Simmer until tomatillos turn pale green, about 10 minutes.
2. Transfer tomatillos, garlic, and chilies into a blender or food processor. Add the onion and cilantro. Puree until smooth, then salt to taste, usually a teaspoon (6g) will suffice.
3. Heat oil in a medium saucepan until hot but not smoking. Pour puree into the pan and cook, stirring occasionally, until thickened somewhat, about 6-8 minutes.
Makes about 2 cups (475mL). Refrigerate leftovers
## Contribution
-Nathan
- Nathan
;tags: mexican sauce