I made our sauce pretty quickly. I'm guessing at the quantities here. I had some trouble scaling this down from the former restaurant quantities in which I made it, so ours was pretty, um, spicy!
- 1 pound fresh tomatillos, husks removed. (this is easy, but they're really sticky, so keep that in mind)
- 1 Jalapeno. 2 if you're crazy.
- 1/2 onion, roughly chopped (just small enough to blend easily, but you're still using your excellent knife techniques, right?)
- 1/2 bunch cilantro
- Barely cover the tomatillos and jalapeno with water and bring it to a boil. Boil until the tomatillos are soft to the touch (but not while they're in the water! Burns are no more fun that cuts, let me tell you).
- Strain and reserve the liquid.
- In a food processor (or blender, or a very, very good immersion/stick blender) start mixing the onion and cilantro. Add tomatillos/jalapeno, and continue to process.
Slowly add the reserved liquid. Remember, if it's too thick, you can always add more liquid (even regular water is fine), but if it's too thin, you're going to the store for more tomatillos!
This is great for braising chicken, as we did, or topping burritos, adding to chili, making taco soup, anything like that. Enjoy!
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