1 lb. tomatillos (about 10 small, don’t use the large ones which are bitter)
2 Jalapeno peppers (use 1 Jalapeno and 1 Chipotle for smokier salsa, or 1 Serrano and 1 Jalapeno for spicier salsa)
1 Tbsp. lime juice
1/4 white onion, roughly chopped
2 garlic cloves, roughly chopped
1 tsp. salt
1 tsp. dry cilantro
1 cup water
- Place tomatillos and peppers in a 4-quart saucepan and cover with water.
- Bring to boil, and continue boiling until tomatillos turn army green.
- Remove to blender and add remaining ingredients.
- Puree until smooth. Pour into medium sauce pan and bring to slow boil.
- Omit peppers from blender to make salsa base. Split salsa base into batches and add peppers to each batch to taste and puree separately.
- Source: http://allrecipes.com/Recipe/Authentic-Enchiladas-Verdes/Detail.aspx http://www.sweetfineday.com/2008/04/mexican-food-night/