Tomatillo sauce
Ingredients:
| 12-14 | Fresh tomatillos |
| 1 | Small onion, chopped (about 0,5 cups) |
| 1 | Large garlic clove, minced or pressed |
| 1 | Serrano or other chile, minced (or to taste) |
| 1 tsp. | Ground coriander seeds |
| 2 tsp. | Vegetable oil |
| 0,25 tsp. | Sugar |
| 1 tsp. | Chopped fresh cilantro |
| To Taste | Salt |
Instructions:
- Remove the papery husks from the tomatillos and rinse.
- Place them in a medium saucepan and cover them with cold water.
- Bring to a boil, reduce the heat, and simmer gently for about 5 minutes or until the tomatillos are tender and can be easily pierced with a fork.
- Drain.
- Purée the tomatillos in a blender or food processor.
- In a small cast-iron skillet, sauté the onions, garlic, chile, and coriander in the oil for 5 to 10 minutes, until the onions are very soft.
- Stir in the puréed tomatillos and cook gently for 5 minutes more.
- Add the sugar and cilantro. Salt to taste. Serve with Natchos.
Yields 1 to 1.5 cups.
