Ingredients for six enchiladas:
- salt to taste
- 6 canned tomatillos
- 1 pickled jalapeno (I didn't seed mine to give a little more spice)
- 1 garlic clove finely chopped
- oil to fry
Put all ingredients into a large mortar and pestle and pound into a paste.
Heat the oil and cook over fairly high heat until sauce has reduced
Serve over enchiladas, such as easy cheese enchiladas.