Tomatillo Salsa

Yes, another tomatillo salsa.  I have to do something with those tomatillos and jalapenos in my garden, since I'm not canning this year!  This one came from Rick Bayless's Authentic Mexican cookbook, adapted to be vegetarian.  (His version is not.)  You could use this salsa in place of the canned enchilada sauce in Cheese Enchiladas (see below).  It is also fine as a condiment salsa, too, of course.  I served it over refried beans at my sister-in-law's birthday dinner last night.

Ingredients:

1 lb. (about 11 medium-sized) tomatillos, husked and washed

1 - 2 fresh jalapenos, stemmed
2 - 3 fresh sprigs of cilantro, chopped
1/2 onion, chopped
1 large clove garlic, peeled and chopped
1 T. canola oil
1/2 t. salt, or to taste
juice from one lime (omit if using as an enchilada sauce)


Method:
In a 2-quart saucepan (or size appropriate for your produce), cover the tomatillos and jalapeno(s) in salted water.  Boil until the vegetables are tender, 10-15 minutes.  Drain the vegetables, reserving 1 c. of the used boiling water.


Place the tomatillos, jalapeno(s), cilantro, onion, and garlic in a food processor.  Process until smooth but retaining a little texture.


Heat the canola oil in a medium skillet over medium-high heat.  When the oil is hot enough to make a drop of the tomatillo sauce sizzle, pour it all in at once.  Stir constantly 4-5 minutes until the sauce is thicker and darker.  Add the reserved cup of tomatillo boiling water.  Return to a boil, then reduce heat to medium.  Simmer until thick enough to coat the back of a spoon, then remove from heat.  Stir in the salt and lime juice (if using).