Measure and Pinch's Salsa Verde Enchilada Sauce
Courtesy of MeasureAndPinch.com
6 Large Tomatillos, Husked
2 Large Garlic Cloves, Peeled and Halved
1/2 White Onion, Chopped
1/2 Cup Cilantro, Chopped
1 Serrano Pepper, Stem Removed
1 tsp Outer Limits Serrano Cilantro Hot Sauce
1. Place tomatillos into a large pot and cover them with water. Place pot on stove over high heat and bring to a boil. Once boiling reduce heat to medium and simmer for 5-6 minutes. They will change from a bright green to an army/olive green when they are finished. Reserve 1/2 cup of the cooking liquid.
2. Place tomatillos, 1/2 cup of cooking liquid and all remaining ingredients in the food processor and blend until smooth.
Note: Visit MeasureAndPinch.com to check out their recipe for Chicken Enchiladas made with this great Salsa Verde! It will also work as a great dip with tortilla chips.