Green Enchilada Sauce
1 lbs fresh green tomatillos
1 cup water
4 serrano or jalapeno peppers
1 lime
1 bunch fresh cilantro
1 bunch fresh parsley
1 tbsp vegetable oil
1 cup white vinegar
1 clove garlic
1 medium yellow or white spanish onion, peeled
1 tsp salt
1 tsp pepper
Prepare green sauce by peeling tomatillos, washing, and soaking in cold water for 10 minutes. Add water to blender, and pureé tomatillos at high speed until liquid. Add whole peppers, a handful of cilantro and parsley to taste, the juice of one lime, oil, vinegar, garlic, and onion. Blend at high speed until the liquid is homogeneous with suspended tomatillo seeds.
Add salt and pepper. Adjust seasoning to taste. Simmer sauce, covered, in a deep pan over low heat 40 minutes
Submitted by sooz
International Dishes
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