Green Enchilada Sauce
Makes 6 cups
This is what you can do with a glut of tomatillos, if you're not making this salsa. It's what we use in this wonderful casserole, which is why I freeze it in 1 1/2 cup measurements. If you have more or fewer tomatillos, just scale the recipe roughly up or down. You can add chopped cilantro just before blending, if you like. It will make the sauce greener and more vibrant.
2 tablespoons olive oil
1 onion, sliced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon garlic powder
2 tablespoons flour (use gf flour to make this gf, which is what I do)
2 heaping quarts tomatillos, husked and quartered
4 cups chicken or vegetable broth
Salt / sugar / white vinegar / more garlic powder
Heat the oil in a large Dutch oven over medium-low heat, and sauté the onion until it is translucent and getting golden, around 10 minutes. Add the spices and sauté another minute, then add the flour and cook, stirring, until the whole thing looks kind of pasty. Add the tomatillos and the broth, bring to a boil over higher heat, then lower the heat and simmer, uncovered, until the tomatillos are tender, around ½ hour, stirring occasionally.
Blend in the blender (very carefully, in batches), or with a stick blender (which is what I do), then simmer it for another ½ hour, stirring occasionally. Now taste it: it should be salty, tangy, sweet, and rich. Add salt, sugar, vinegar, and/or more garlic powder to make this happen. I usually add a teaspoon, salt, around 2 tablespoons of sugar, and another teaspoon of garlic powder--but if the tomatillos are really sweet, I skip the sugar and add a splash of vinegar.
Can it, or else cool it and freeze it in measured portions.