Remove the dry outer husks from approximately one-half pound of fresh tomatillos. Bring a pot of water to a boil and cook the tomatillos for five minutes. Drain, then put the blanched tomatillos into the blender with two dried chilies (seeds removed; I had Chihuacle and Chipotle chilies lying around, but use whatever mildly or moderately-hot chili that you may have ). Add a pinch of salt, and two small crushed cloves of garlic. Blend on the puree setting for about two minutes. Strain the sauce into a bowl, and then transfer to a squeeze bottle. The sauce seems to last two or three weeks if kept refrigerated.
I love putting this on grilled chicken breasts, steaks, and scrambled eggs, but intend to continue experimentation to find other yummy uses.
