Salsa Verde

As promised, here is the receipt for home-made Tomatillo Salsa Verde.  I goes great on the low-calorie Chicken Enchiladas!  They were a real winner, but always better with homemade sauce.

Ingredients

1 lb. tomatillos, husks removed

½ cup onion, finely chopped

1 tsp. fresh garlic, minced

1 serrano style chili pepper, minced

2 tbls. fresh cilantro, chopped

1 tbl. fresh oregano, chopped

½ tsp. ground cumin

1 ½ tsp. sea salt (to taste)

2 cups of water

Directions

·         In a saucepan, combine the tomatillos, onion, garlic and Serrano pepper and combine

·         Add the cilantro, oregano, cumin and salt – mix again

·         Add the water, bring to a boil over high heat, then reduce to medium-low heat

·         Simmer until the tomatillos are soft, about 10 to 15 minutes

·         Puree the mixture in a blender until smooth (you might have to do this in several batches)

·         Serve as a sauce over Enchiladas or any favorite Mexican recipe.  Enjoy!