Mexican Green Tomato Sauce
Tomatillo Sauce for Enchiladas
4 or 5 medium size tomatillos
1 clove garlic
1 dried Ancho chili
1 dried Serrano chili
¼ cup agave nectar
Peel tomatillos, cut into quarters and cover with water in a saucepan.
Simmer on medium high heat until tomatillos begin to break down.
Remove pan from heat and add garlic and dried chilies. Set aside for 15 minutes until chilies are soft. Remove stems from chilies and add pour everything into a blender –adding in the agave nectar. Blend until sauce is liquefied.
This sauce may now be refrigerated or frozen until ready to use.
Reheat the sauce in a skillet large enough to dip the tortillas into if making enchiladas.