So much happens every day and so little time to stop and write it down. This weekend was BUSY! But one of the highlights was making green enchilada sauce. We have always made our own red enchilada sauce but I continued to buy the green. I love red sauce on cheese enchiladas and beef enchiladas, but for chicken enchiladas - green is my choice. I really had no idea how to make it. But now that husband is unemployed and at home, lo and behold we TALK MORE and we actually had time to cook together. So this is "salsa verde" a la Armando.
Husband asked me to get out what I thought went in green sauce. I gathered onion, garlic, jalapenos and tomatillos. I was
almost right. NO ONION needed.
Notice the tomatillos. I believe some people call them husk tomatoes. They are really a berry. When you buy them, you just peel off that papery husk.
Place 1 lb. of tomatillos and 1 jalapeno in just enough water to cover them. Boil until the tomatillos are soft and squishy. This won't take more than about 15 minutes. (yes you will notice I have many more than 1 jalapeno in there - I will make a mild salsa for my children, and then add in extra jalapenos for my husband's palate)
Place all the tomatillos and one jalapeno in the blender. Add 1/4 cup of chicken broth if you have it - if not, add that amount of the water you just boiled the tomatillos in. Add two cloves of garlic (I usually finely dice it first). Cover and blend. Add a pinch of salt and taste it to see if the salsa needs more salt and also if it is spicy enough for you. Isn't it a beautiful color? Exactly the same shade of green as jadite dishes.
In a medium sized pot, heat 1 tablespoon of oil (your choice). Add the salsa you just blended and cook 5 minutes.
YOU JUST MADE SALSA!!!
NOW THE ENCHILADAS: I am assuming most of you know how to make an enchilada - but you know what they say about Ass-Ume. If anyone is interested in a recipe to make enchiladas, let me know and I will post one.
CAUTION #1
You probably already know this but don't ever blend hot liquids. The top on the blender will fly off and hot stuff will be flung to kingdom come. Yes, I found this out the hard way when I was first learning to cook.
CAUTION #2
Chiles have capsaicin in them - that is what makes them spicy. This is in an oil so try not to get it on your skin. Some people wear rubber gloves. I do not. However, I wash my hands thorougly after handling chiles and I never, ever rub my eyes. Yes, I learned this one the hard way also.
Yep- he's a keeper. 
