Tomatillo Enchilada Sauce

Simple cheese enchiladas are the perfect vehicle to show off a mouthwatering sauce. Try this sauce on a Cheese Enchilada Casserole for a bright and fresh-tasting variation.

1 lb tomatillos, husks removed
1 cup white onion, diced
1 clove garlic
1 jalapeno, quartered (seeded if desired)
1 cup water
sea salt
pepper, freshly ground
1 Tbsp. vegetable oil
¼ cup fresh cilantro, chopped
1 tsp. white vinegar
pinch of sugar

In a medium pot of boiling salted water, cook tomatillos until tender, 10 to 15 minutes. Drain tomatillos and transfer to a blender; add onion, clove, jalapeno, and water. Puree until smooth. (Use caution when blending hot liquids: Remove cap from lid and cover opening with a dish towel.) Season with salt and pepper.

In pot, heat oil over high until shimmering. Add tomatillo mixture and simmer, stirring occasionally, until thickened, 5-10 minutes.

Remove from heat and stir in cilantro, vinegar, and sugar. Season to taste with salt and pepper.

Makes 2½ cups.

Cook's Note: Refrigerate in an airtight container, up to 1 day.