Remove dry paper-like skins from tomatillos. Coarsely puree uncooked
tomatillos, chiles, green onions, cilantro leaves, and garlic in
blender. Season with salt to taste and add 1 teaspoon sugar.
Serve with soft tacos or burritos and as a dip for corn chips. Also
wonderful with fried chicken, pan fried pork chops and pan fried
This sauce is also great with grilled tortillas filled with
slices of Jack cheese, a few strips of green chiles, and a few epazote
leaves (about 2 per serving). Heat griddle or skillet. Put the filling
on one corn tortilla, top with a second tortilla, and press down
on the "package" with something heavy while grilling on
top of the stove. To serve, set the cheese-filled tortillas flat
on the plate, smother with this sauce, and eat with a fork. A great
substitute for grilled cheese sandwiches!