Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  tomatillos -- halved
  5                     serrano chilies -- stemmed & seeded
  1           teaspoon  sugar -- up to 2
  1              clove  garlic -- finely minced
  2        tablespoons  white vinegar
     3/4           cup  cooking oil -- heated
                        salt -- to taste

Preparation:

In medium saucepan, bring first 5 ingredients to a boil; simmer 8-10 minutes. Transfer mixture to blender; blend until smooth and light, about 2 minutes. Leave blender on; slowly add oil. Season with salt. Sauce may be served hot or cold, and keeps well, refrigerated, for 2 weeks. If necessary, blend again to restore texture. Serve as sauce for grilled or broiled seafood and freshwater fish dishes. Makes about 3 cups.

Nutritional Information:

1615 Calories (kcal); 168g Total Fat; (90% calories from fat); 4g Protein; 33g Carbohydrate; 0mg Cholesterol; 5mg Sodium