1/2 lb freh tomatillos
1/2 med onion
1 large clove garlic
1/2 cup cilantro
1/4 tsp fresh sage minced
1 or 2 jalapeno peppers, seeded
Peel the papery husks off the tomatillos. Rinse and place in a sauce pan large enough to hold them in one layer. Add water to cover. Bring to a boil and simmer until they are soft to the touch, about 5 minutes.
Place all ingredients in food processor and puree.
Chill slightly before using. Keeps for up to one week in the refrigerator.
Especially good on chili rellenos. Make a baked potato special by mixing with sour cream and spooning over the split open potatoes.