1 ½ cup onions (1” dice)
1 ½ cup Roma tomatoes (1” dice)
4pc jalapeno pepper (can reduce or deseed to affect spice level)
4pc serrano pepper (can reduce or deseed to affect spice level)
5-6pc garlic cloves
2 ½ tomatillos – husk and stem removed (15-16pc medium)
2 cups water
1.5 tbsp salt
In a large stock pot (6-8qt) place onions, tomatoes, jalapenos, serranos, garlic, tomatillos and salt in that order.
Fill with water to cover all ingredients. Bring the water to a boil over medium heat.
Let simmer for five minutes – or until the tomatillos start to change color.
Remove from heat and stir from the bottom up.
Remove 16oz of liquid.
Add remaining ingredients to a blender and pulse for ten seconds.
This recipe should yield a half gallon of sauce — use 2-3oz per enchilada. (Sauce also freezes well.)