Tomatillo Enchilada Sauce

By kelsa94

Ingredients

• 1 pound tomatillos, husks removed
• 1 cup diced white onion
• 1 garlic clove
• 1 jalapeno, quartered (seeded if desired)
• 1 cup water
• Coarse salt and ground pepper
• 1 tablespoon vegetable oil
• 1/4 cup chopped fresh cilantro
• 1 teaspoon white vinegar
• Pinch of sugar

Details

Servings 2
Adapted from marthastewart.com

Preparation

Step 1

In a medium pot of boiling salted water, cook tomatillos until tender, 10 to 15 minutes. Drain tomatillos and transfer to a blender; add onion, clove, jalapeno, and water. Puree until smooth. (Use caution when blending hot liquids: Remove cap from lid and cover opening with a dish towel.) Season with salt and pepper. In pot, heat oil over high until shimmering. Add tomatillo mixture and simmer, stirring occasionally, until thickened, 5 to 10 minutes. Remove from heat and stir in cilantro, vinegar, and sugar. Season to taste with salt and pepper.

Cook's Note

Refrigerate in an airtight container, up to