Tomatillo Enchilada Sauce

By á-47

Ingredients

• 1 lb. tomatillos
• 1 cup diced white onion
• 1 garlic clove
• 1 jalapeno, quartered
• 1 cup water
• salt and pepper
• 1 Tbsp. vegetable oil
• 1/4 cup chopped cilantro
• 1 tea. white vinegar
• pinch of sugar

Preparation

Step 1

In a medium pot of boiling salted water, cook tomatillos, husks removed, until tender (10-15 minutes). Drain and transfer to a blender.

Add chopped onions, garlic clove, jalapeno and water. Puree until smooth (use caution when blending hot liquids; remove cap form lid and cover opening with a dish towel). Season with salt and pepper.

In pot, heat vegetable oil over high until shimmering. Add tomatillo mixture and simmer, stirring occasionally, until thickened (5-10 minutes).

Remove from heat and stir in cilantro, whilte vinegar and sugar. Season to taste with salt and pepper.

Refrigerate up to 1 day.