Green Enchilada Sauce
1 pound tomatillos (about a dozen)
2 cloves garlic, chopped
1 tablespoon olive Oil
1 small onion, chopped
1 jalapeno, seeded and chopped
10 ounces water
1 teaspoon cumin
leaves from 1 sprig fresh oregano, chopped
Husk tomatillos and remove cores. Chop in food processor.
Put olive oil in pan, heat it, add chopped onion. When onion starts to soften, add jalapeno and garlic. Cook a few minutes.
Add tomatillos and water. Add cumin, chopped oregano and salt to taste. Let cook about 20 minutes.
Scoop out avocado and mash. Stir into sauce.
At this point, I puree with a hand blender to make the sauce smooth.
Sauce can be used immediately or frozen.