I usually make a large batch and can it since tomatillos are hard to come by at my local grocery store. This recipe is for enough for one pan of Enchiladas Verde.
- 1/4 white onion
- 1 clove garlic
- pinch salt
- 1 pound fresh tomatillos, husks removed
- chicken broth
- 3 serrano peppers (or to taste)
Place tomatillos and serrano chiles in a pot with water, enough to cover them.
Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green).
Strain tomatillos and chiles, and place in a blender with quarter piece of onion, 1 clove garlic, and a pinch of salt.
Pour in chicken broth, so that liquid just covers the veggies in the blender by about an inch.
Blend all ingredients until they are completely pureed.