I love this sauce! It's so flavourful and zesty that a little goes a
long way. The Salsa recipes are yummy too. Enjoy!

Ether

-------

Tomatillo Pasta Sauce

2 tbsp olive oil
1 onion, peeled, finely choppped
4 cups tomatillos coarsely chopped
1 rounded tsp ground cumin or more to taste
1 rounded tsp ground coriander or more to taste
1 seeded jalapeno or cayenne pepper, finely chopped
salt & black pepper to taste
pinch of sugar
4 cloves garlic chopped
2 green onions thinly sliced
3/4 cup chopped fresh coriander or Italian parsley
2 tbsp olive oil (optional)

Heat oil in large saucepan, add onion and sauté over medium heat until
softened. Add tomatillos, cumin and coriander. Simmer over low heat
until tomatillos break down a bit and sauce thickens - about 30 minutes.
Add hot pepper, cook a few minutes longer. Add salt, black pepper and
sugar. Remove from heat. Stir in chopped garlic, green onions and
coriander or parsley. Top with olive oil and serve over hot pasta. Makes
enough for 1 lb of pasta, or 4 to 6 servings.

Good with grilled garlic lemon shrimp. Freezes well.

I've doubled and even tripled this recipes and it cooks up just fine.

-------------------

Tomatillo Green Salsa for canning:

5 cups chopped tomatillos
1 1/2 cups seeded, chopped long green chiles
1/2 cup seeded, finely chopped jalapeno peppers
4 cups chopped onions
1 cup bottled lemon juice
6 cloves garlic, finely chopped
1 tablespoon ground cumin*
3 tablespoons oregano leaves*
1 tablespoon salt
1 teaspoon black pepper

Combine all ingredients in a large saucepan and stir frequently over
high heat until mixture begins to boil, then reduce heat and simmer for
2O minutes, stirring occasionally. Ladle hot into pint jars, leaving
1/2-inch headspace. Adjust lids and process in a boiling water canner 15
minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25
minutes above 6,000 feet.

Yield: 5 pints

The USDA document specifies that the quantity of vegetables must be
exact (for safety in water-bath canning), but that you can modify the
spices* used.

It is not very hot but has excellent flavor. To make it hotter decrease
the amount of mild chilies and increase the amount of hot chilies, but
DO NOT CHANGE the total amount of peppers. Green tomatoes and
tomatillos can be interchanged in any salsa recipe.

--------------------

Salsa de Tomate Verde (Cruda) - Uncooked
Yields 1 Cup

1/2 Lb Tomatillos
1/3 Cup Water, Cold
1 Clove Garlic, Peeled
2 Tbls White Onion, Chopped
4 Chiles Serranos, Chopped
2 Tbls Coriander, Chopped
Salt

Remove the paper husks from the tomatillos.
Rinse thoroughly.
Chop coarsely.
Add the tomatillos to the blender along with the garlic, chiles, salt
and water.
Pulse until the ingredients are chopped finely but not blended.
Stir in the onion and coriander.
Serve slightly warmed.

--------------------