TOMATILLO SAUCE (COOKED)

1 lb tomatillos
1 cup cold water
4 cloves garlic, chopped
1 small onion, chopped
2 jalepeno or serrano peppers, chopped
fresh cilantro (optional)
2 T. salad oil
2 tsp salt
1 tsp sugar

Remove outer husk from tomatillos.  Cook in 4 cups water for 10 minutes.Drain.  Place in blender container with 1 cup cold water, garlic, peppers, onion, and cilantro.  Puree until almost liquid.  Heat oil in saucepan and pour in sauce. Season with salt and sugar.  Lower heat and simmer 5 minutes.If too sour, add another tsp. sugar.      

Variation:  for a sauce with a "toasted" taste, heat the tomatillos on a heavy skillet or griddle, turning frequently, until the husks are quite brown  and the fruit is soft.  Remove the husk and use the tomatillos. Do not puree the sauce for a chunkier, salsa-type sauce.

Excellent with poultry, pork, or beef, burritos, tacos,  chicken enchiladas and tostadas.