1 lb. (about 11 medium-sized) tomatillos, husked and washed1 - 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)
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).