Tomatillo Enchilada Sauce
                           

INGREDIENTS:

3/12 LBS TOMATILLOS (HUSK & STEM REMOVED-WASH)
2 LARGE JALAPENOS (REMOVE STEM ONLY-ONLY ONE FOR LESS SPICY)
3 GARLIC CLOVES
1 1/2 BUNCHES OF CILANTRO
1/2 BUNCH FLAT (ITALIAN) PARSLEY (LARGE STEMS REMOVED AND RINSED)                    1 SMALL BUNCH OF MINT
1 1/2 TSP. CUMIN
3 TBSP. OLIVE OIL
SEA SALT TO TASTE DIRECTIONS:PLACE TOMATILLOS & JALAPENOS IN POT OF WATER AND COVER. BRING TO A BOIL AND THEN LOWER HEAT A LITTLE.
COOK UNTIL SOFT.
DRAIN IN A COLANDER.
IN SAME POT ADD OLIVE OIL TO HEAT.
PLACE TOMATILLOS AND JALAPENOS IN A FOOD PROCESSOR OR BLENDER AND BLEND TILL SMOOTH, THEN RETURN TO POT, ADD CUMIN AND THEN COOK OVER MEDIUM HEAT FOR APPROX. 15 MINUTES SO AS TO THICKEN SLIGHTLY.
RETURN TO PROCESSOR AND ADD HERBS (CILANTRO, PARSLEY, MINT AND GARLIC) A BIT AT A TIME PAUSING TO THOROUGHLY INCORPORATE.
FLAVORS WILL MELD AS IT COOLS.
AFTER COOLING, SEASON TO TASTE WITH SEA SALT.
STORE IN FRIDGE IN A GLASS JAR.