Tomatillo Sauce

I always keep this lovely sauce on hand to use regularly with eggs in the morning. It takes only a couple of tablespoons of sauce warmed gently in the microwave to sauce the egg(s). An over easy egg, refried or whole beans, hearty toast makes a filling breakfast with good protein and quite a bit of fiber.

Recipe

Makes about 1-1/2 cups. Great with Huevos Rancheros, tacos, tamales, etc. I adapted this recipe from the great Diana Kennedy.

Ingredients

1# tomatillos cooked and drained
2-3 chiles serrano toasted
1 clove garlic-roughly chopped
1-1/2 oz white onion roughly chopped
1/4 tsp sugar
1/4 tsp salt or to taste
2 tbs vegetable oil

Instructions

1. When you buy the tomatillos, pick the smaller ones as they will be a little less bitter. Remove the husks and rinse them well. In a large sauce pan, add enough water to cover the tomatillos by an inch or so. Bring to a simmer and gently cook until the color changes to pale green. Remove with a slotted spoon to a bowl as they get done. If one splits open, remove quickly.

2. To toast the serranos, use a dry skillet or comal to blister the chiles all over. Use a medium heat and watch them closely. They will get black in places and softer as you go along. This step adds an extra layer of flavor.

3. Add all the ingredients to a blender jar and process until smooth.

4. Using a medium frying pan on medium heat, add the vegetable oil and fry the sauce for about 5 minutes or so. It will thicken a little.

5. I portion mine out to small containers for freezing. It keeps well in the fridge for about a week. Really good on breakfast eggs with beans and hearty toast or tortillas. great with tacos too.