Makes about 2 cups

This green chili sauce, or salsa verde, is not the salsa verde you would serve with tortilla chips.  This is a cooked green chili sauce to be used primarily as an ingredient in other dishes like enchiladas and tamales.

2 tablespoons olive oil *

1 large white onion, diced

3 or 4 cloves of garlic, chopped

2 Jalapeño or Serrano chilies, seeded and chopped (or to taste) – see  handling chilies

About a pound of tomatillos, diced

About a pound of tomatillos, diced

1/2 cup chopped cilantro

The  juice of 2 or 3 limes

1 teaspoon sugar

2 cups chicken stock or 1, 14.5-ounce can

Salt and pepper to taste

Heat the oil in a large, heavy skillet and gently sauté the onion, garlic and chilies until lightly browned.  Add remaining ingredients except salt and pepper, and bring to a boil.  Reduce the heat to a simmer and cook until all is quite soft and has been reducet to about one third its original volume.  Using an immersible blander, purée, then force through a sieve to remove any bits and pieces that may still remain. Season to taste with salt and pepper. This sauce will keep in the refrigerator for two to three weeks.  It may be used in many dishes including Chicken Enchiladas Verde, Tamales and it's excellent on pork.

* Traditionally, lard would have been used, however today, even in Mexico may cooks are using a lighter hand.