Tomatillo Verde Enchilada Sauce

Yield: 64oz 

Ingredients:

• 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

Directions:

1. In a large stock pot (6-8qt) place onions, tomatoes, jalapenos, serranos, garlic, tomatillos and salt in that order.

2. Fill with water to cover all ingredients. Bring the water to a boil over medium heat.

3. Let simmer for five minutes – or until the tomatillos start to change color.

4. Remove from heat and stir from the bottom up.

5. Remove 16oz of liquid.

6. Add remaining ingredients to a blender and pulse for ten seconds.

7. This recipe should yield a half gallon of sauce — use 2-3oz per enchilada. (Sauce also freezes well.)

8. Enjoy!