Tomatillo Sauce
Submitted by cwcdesign on July 15, 2011 at 8:05 pm

A spicy, green sauce that can be used on enchiladas, tamales or grilled fish
Source: California Home Cooking by Michelle Anna Jordan

2 pounds tomatillos, husks removed
1 cup water or chicken stock
1 large or 2 medium potatoes, sliced thin (really, really thin)
3 tablespoons vegetable oil
3 medium yellow onions, cut in 1/4 inch slices
8 garlic cloves, minced
5 to 6 serrano chilies, minced (I remove the seeds)
3 tablespoons torn cilantro leaves
kosher salt

Wash the tomatillos thoroughly. Chop them coarsely and place them in a heavy saucepan with 1 cup water or chicken stock. Bring to a boil, reduce the heat, and simmer, covered, until the tomatillos are soft and tender, 8 to 10 minutes. Remove the tomatillos from the heat and puree them in a food processor or with a food mill. If using a food processor, do not over process. Cook the sliced potatoes in boiling water until they are tender. Drain them thoroughly.

Heat the oil in a large pan over medium heat. Add the onions and sauté them until they are limp, about 8 minutes. Add garlic and serranoes, and sauté for 2 minutes more. Add the tomatillo puree, reduce the heat to low and simmer for 10 minutes. Add the potatoes and cilantro, season with salt and remove from the heat.

Use the salsa immediately, or refrigerate it covered until ready to use.

comments
Submitted by dachshundlady on Sat, 2011-07-30 18:20.
Are potatoes a normal ingredient for this type sauce? I love green salsa.

Submitted by cwcdesign on Sat, 2011-07-30 19:58.
I have no idea, but I think it helps thicken it for cooking with the enchiladas - this particular recipe is more a sauce than a salsa. But, if you wanted to do something else with it, I'm sure you could leave them out with no problem. I checked to see if the author commented on why potatoes were in the recipe, but she didn't.