This is bar-none my favorite tomatillo recipe. It stands much improvisation. It’s great on enchiladas, but also over pork loin for chile verde, and over fried tofu for the vegetarian version.

• 2 lbs. tomatillos
• 4 medium jalapenos or other hot peppers, peeled, seeded and minced
• 6 T. cilantro, chopped
• 1 t. salt
• ½ c. onions or to taste

Peel the dry skins off the tomatillos, wash them, and boil them in lightly salted water for about 10 minutes until they are just soft. Drain, puree them in a blender or food processor, and put them in a saucepan with the remaining ingredients. Simmer gently for about 40 minutes. Use as dip for chips, enchilada sauce, or chili verde sauce for meat, tofu, or vegetables.

From The Vegetarian Epicure Book Two by Anna Thomas.