In case you're new to them like me, tomatillos are small and green; they look sort of like tomatoes with a paper husk around them. If you're picking some up, make sure the husk is good quality, and make sure the tomatillo is firm when you give it a little squeeze.
Verde sauce is one of my favorite spicy sauces. It can be added to pretty much whatever you can think of in terms of meats, especially Mexican dishes, like enchiladas, etc - but sometimes I love to mix it with pasta and make a creamy pasta sauce.
This is pretty easy to make, and the recipe yields about 2 quarts of green sauce.
1 large onion, minced
5-6 cloves of garlic, minced
2 green bell peppers, chopped
1-2 jalapenos, chopped
6 tomatillos, husked and quartered
1 bunch cilantro
1.5 tsp salt
1/4 tsp black pepper
1.5 tsp cumin
4 cups water
Heat olive oil in large saucepan over medium heat.
Saute onions until soft and lightly browned, about 3-6 minutes.
While onions and garlic are sauteing, combine tomatillos, green peppers, jalapeno peppers, and cilantro in a blender. Process until smooth.
Add tomatillo mixture to onions. Add garlic, water, salt, pepper, and cumin.
Bring to a boil, then cover and turn heat down. Simmer for 45 minutes.