Place the tomatillos, together with the juices from the tin, in a saucepan along with the chilli and bring to the boil. Allow to simmer for about 5 minutes to infuse the mixture with the chilli.
Place the tomatillos, chilli and remaining ingredients in a food processor adding a few tablespoons of the cooking liquid. Blitz well until a sauce forms, adding more cooking liquid if needed. You want a slightly thick sauce with the consistency of soup.
Return sauce to the saucepan and continue to simmer for a further 15-20 minutes, allowing the raw ingrients to cook through and the flavour to soften.
You can use this sauce as the base for our baked enchiladas or as a dipping sauce either warm or cold.
Amount Per Serving
Calories 325Calories from Fat 72
% Daily Value*
Saturated Fat 1g6%
Vitamin A 1333IU27%
Vitamin C 168mg204%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •