Tomatillo Sauce

3 lb. tomatillos, husked and rinsed

1-2 can of green chilies (can use other kinds for added heat)

3 garlic cloves, chopped

1/4 cup olive oil

1 Tbs. sea salt, or to taste

To make the sauce, in a saucepan,cover the tomatillos (and chilies, if using fresh ones) with water to cover. Bring to a boil over medium-high heat and cook until tender, 10 to 15 minutes. If some of the tomatillos remain firm, the pan should still be removed from the heat. Drain. Place the tomatillos and rest of the ingredients in a blender; process until a smooth sauce forms. 

Makes a yummy sauce for chicken enchiladas, over white rice, or for just eating with tortilla chips.