A spicy Mexican sauce for fish or enchiladas.
1 lb. tomatillos, husked and washed
1 cup chopped fresh cilantro leaves
3 fresh serrano chilis, seeded and minced
1 cup minced sweet onion
2 tsp minced garlic
Pinch of sugar
1/4 cup freshly squeezed lime juice
Sea salt
Step 1: Put the cleaned tomatillos in a saucepan and cover with water. Bring to a boil, then turn off the heat and allow the tomatillos to soak for 5 minutes.
Step 2: Remove from the heat, drain and purée the tomatillos in a food processor.
Step 3: Add the cilantro, serranos, onion, garlic, sugar and lime juice to the food processor and pulse three or four times to combine. Season with salt to taste.
Makes 2 cups
Reprinted with permission from Robb Walsh's The Tex-Mex Grill and Backyard Barbacoa Cookbook (2010 Broadway).
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