Chuy's Deluxe Tomatillo

Ingredients

Step One: Tomatillo Sauce

4 Tbsp. margarine

1/4 cup cilantro, chopped

5 oz. green onions, chopped

1/4 cup jalapeno slices, with juice

2 tsp. fresh lime juice

4 lb. (about 50) green tomatillos, cleaned, roughly chopped

10 Tbsp. cornstarch

6 cups water

3 Tbsp. vegetable base (concentrated vegetable bouillon)

1 pinch salt

1 pinch garlic

1 pinch sugar

Step Two: Deluxe Tomatillo Sauce

1 quart Tomatillo Sauce, hot (from recipe above)

1/4 cup cilantro, chopped

16 oz. sour cream

1/4 Tbsp. salt

1/4 Tbsp. garlic salt

1/4 Tbsp. black pepper

Preparation

Step One: Tomatillo Sauce

Heat margarine in a large stock pan.

Put cilantro, green onions, jalapenos, lime juice and 1 pound of roughly chopped tomatillos (about 12) in a food processor. Blend at low speed. Add the rest of the tomatillos and blend until pureed.

Add tomatillo mixture to margarine. Saute 10 minutes until it stops foaming. In separate pan, mix cornstarch completely in water. Stir vegetable base, salt, garlic and sugar into cornstarch mixture.

Add vegetable stock mixture to tomatillo puree. Bring to a boil, then continue to simmer (low boil) for about 10 minutes, stirring constantly until sauce thickens. Season to taste.

Makes 1 quart.

Step Two: Deluxe Tomatillo Sauce

Add cilantro to hot Tomatillo Sauce and blend with handheld blender until mixed. Add sour cream and spices. Blend at high speed until thoroughly mixed. Heat on stovetop on low heat setting if needed.