Busy in the kitchen

The produce is starting to come in.
I picked a bunch of tomatoes and tomatillos to make some sauces.
This will be my second batch of tomatillo enchilada sauce and my first batch of spaghetti sauce.
The tomatoes on the top right are Cherokee purples. they are so ugly and crinkly looking. but so very tasty.

Here is the

Tomatillo Sauce
· 1 1/4 pounds small tomatillos (about 30)
· 1 medium onion, chopped
· 1 tablespoon olive oil
· 4 teaspoons minced garlic
· 1 cup chicken stock
· 1 jalapeno pepper, minced
· 1/2 cup chopped fresh cilantro
· 1 tablespoon fresh lime juice
· 1 teaspoon salt
·
Preparation
1. Remove husks from tomatillos; wash thoroughly.
2. Saute onion in hot olive oil in a large saucepan over medium-high heat 5 minutes or until softened. Add garlic, and saute 1 minute. Stir in tomatillos, 1 cup broth, and jalapeno; bring to a boil. Reduce heat to medium; cover and simmer, stirring occasionally, 10 to 12 minutes or until tomatillos are softened. Remove from heat; cool slightly.
3. Process tomatillo mixture, cilantro, lime juice, and salt in a food processor.


I just freeze it until i am ready to use it. Scott loves it poured onto burritos. but it could be used instead of salsa.