Green Tomatillo Sauce is Marla’s favorite condiment so I perfected this recipe and she now has a constant supply to add to her eggs, chicken dishes, salads and whatever else she wants to put it on.

Ingredients:

½ cup salad oil
2 medium onions, chopped
1 large can (7oz.) diced green chiles
2 13oz. cans or about a dozen fresh tomatillos that have been shucked, pared and halved
1-cup chicken broth
3 tablespoons fresh limejuice
2 teaspoons dry crushed oregano
2 teaspoons sugar
1 tsp. Ground cumin

Procedure:

Heat the salad oil in a 3-4 quart saucepan over medium-high heat. Add the chopped onions and cook, stirring often, until soft (about 4 minutes). Stir in the remaining ingredients and bring to a boil, then reduce heat and simmer, stirring occasionally, for 25 minutes. Let sauce cool a little and the puree using a blender, immersion blender or food processors until most of the lumps are gone. Will keep in the refrigerator in a container with a tight lid for several weeks. Also freezes well so you can make a double batch like I do to guarantee I won’t run out.