Green Enchilada Sauce

I love enchiladas! My favorite are cheese with a green tomatillo sauce. One reason is I love them is I love corn tortillas. You won't see me eat many burritos because I don't like flour tortillas very much. If we ever go to a Mexican restaurant together, there's a good chance I will order cheese enchiladas (or chili rellenos). Here's my green enchilada sauce:

About 2 pounds of tomatillos (that's about 15-20). Shuck them.

Wash them very well. They are sticky under the husks.

Boil in salted water for about 15 minutes.

Drain.

They will be soft.

Rough chop 1-2 white onions (I did 1.5 tonight), peppers to your spicy level (I used 2 serranos, they are spicier than jalapenos), 4-5 garlic cloves, and 2 bunches of cilantro.

Put everything in the food processor. It will take 2-3 rounds to get it all.

Heat a couple tblsp of vegetable oil over medium-high heat (I know, I don't use vegetable oil much, but sometimes it's needed).

This 2nd batch has the cilantro, that's why it's greener.

Add water to get the consistency you need. I add between 1-3 cups depending on how juicy the tomatillos are. This batch used 1 glass of water.

Salt and pepper

About a tablespoon of sugar

About 1/4 cup of white vinegar

Once it comes to a simmer, reduce the heat to low. Let simmer for about 20 minutes.

I'll tell you all about the enchiladas tomorrow after I eat them!