If you like to add a little spice to your food, here is a recipe you can make ahead to use with all sorts of dishes. It came from a family member, from another mother. Maria was the nanny in our home back almost 27 years ago, and she brought lots of Mexican flair to the meals. This tomatillo sauce is a main ingredient in the Chicken Enchiladas we all learned to love. I am presenting it solo because it can be used in place of your favorite salsa, or along with. It tastes great on eggs cooked any style you choose.
Here’s what you need:
25 tomatillos, those things that look like green tomatoes wrapped in funny paper
1-2 jalapeno (depends on your taste and how spicy they are)
1 tbsp Oregano
2 large garlic cloves (chopped) 
1/2 of a small onion
salt and pepper to taste
Remove the outside coverings, and wash the tomatillos, they will be sticky and almost soapy. Heat them up in a pot filled with water. You can also add your jalapenos to the pot. In about 30 minutes it should all be tender.
Cut up the peppers in smaller pieces and combine all the ingredients in your blender. Mix until it is pureed. You might want to take it easy on the peppers, adding them 1/2 at a time. Salt and pepper as you like.
Using this for chicken enchiladas is a snap. Just add it as one of the alternate items and layer with shredded chicken, corn tortillas and grated cheese. Heat it up at 350, covered, for about an hour. We like it with lettuce, tomatoes, and sour cream on top.
I am going to try it for the sauce in a recipe for Crock-Pot Chicken Enchiladas that I posted back in October. Store some up in small doses; it freezes well.
Oh — and be warned, while the sauce is cooking it will clear your nose! 😉
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