Remove dry paperlike skins from tomatillos. Coarsely puree uncooked
tomatillos, chiles, green onions, cilantro leaves, and garlic
in blender. Season with salt to taste and add 1 teaspoon sugar.
Serve with soft tacos or burritos and as a dip for corn chips.
Also wonderful with fried chicken, pan fried pork chops, and pan
Author's Note : This sauce is also great with grilled tortillas filled
with slices of Jack cheese, a few strips of green chiles, and
a few epazote leaves (about 2 per serving). Heat griddle or skillet.
Put the filling on one corn tortilla, top with a second tortilla,
and press down on the "package" with something heavy
while grilling on top of the stove. To serve, set the cheese-filled
tortillas flat on the plate, smother with this sauce, and eat
with a fork. A great substitute for grilled cheese sandwiches!
Recipe from "Mexican Family Cooking"