QUICK PURPLE TOMATILLO SAUCE

By ClaudiaJan

QUICK PURPLE TOMATILLO SAUCE

10 small purple or green tomatillos (about 10 ounces total), husked and washed

1/2 small onion, coarsely chopped

2 jalapeno chiles, coarsely chopped

6 sprigs fresh cilantro, leaves only

1 1/2 teaspoons coarse salt

1. Put tomatillos in a medium saucepan; cover with water by 1 inch. Bring to a boil. Reduce to a simmer. Cook 4 minutes. Drain, reserving 1/2 cup cooking liquid.

2. Process tomatillos, onion, jalapenos, cilantro, salt, and 1/4 cup liquid in a blender until a slightly chunky sauce forms, adding more liquid as needed. Refrigerate in an airtight container up to 3 days.

Ingredients

• QUICK PURPLE TOMATILLO SAUCE
• 10 small purple or green tomatillos (about 10 ounces total), husked and washed
• 1/2 small onion, coarsely chopped
• 2 jalapeno chiles, coarsely chopped
• 6 sprigs fresh cilantro, leaves only
• 1 1/2 teaspoons coarse salt
• 1 . Put tomatillos in a medium saucepan; cover with water by 1 inch. Bring to a boil. Reduce to a simmer. Cook 4 minutes. Drain, reserving 1/2 cup cooking liquid.
• 2 . Process tomatillos, onion, jalapenos, cilantro, salt, and 1/4 cup liquid in a blender until a slightly chunky sauce forms, adding more liquid as needed. Refrigerate in an airtight container up to 3 days.

Preparation

Step 1

QUICK PURPLE TOMATILLO SAUCE

10 small purple or green tomatillos (about 10 ounces total), husked and washed

1/2 small onion, coarsely chopped

2 jalapeno chiles, coarsely chopped

6 sprigs fresh cilantro, leaves only

1 1/2 teaspoons coarse salt

1. Put tomatillos in a medium saucepan; cover with water by 1 inch. Bring to a boil. Reduce to a simmer. Cook 4 minutes. Drain, reserving 1/2 cup cooking liquid.

2. Process tomatillos, onion, jalapenos, cilantro, salt, and 1/4 cup liquid in a blender until a slightly chunky sauce forms, adding more liquid as needed. Refrigerate in an airtight container up to 3 days.