Salsa Verde Verde Source: Mexican Family Cooking 1 pound tomatillos 2 small green chiles 1/4 cup green onions, chopped 1 cup fresh cilantro Salt 1 teaspoon sugar 1 clove garlic, peeled (optional) Remove dry paper-like skins from tomatillos. Coarsely puree uncooked tomatillos, chiles, green onions, cilantro leaves, and garlic in blender. Season with salt to taste and add 1 teaspoon sugar. Serve with soft tacos or burritos and as a dip for corn chips. Also wonderful with fried chicken, pan fried pork chops, and pan fried potatoes. Note : This sauce is also great with grilled tortillas filled with slices of Jack cheese, a few strips of green chiles, and a few epazote leaves (about 2 per serving). Heat griddle or skillet. Put the filling on one corn tortilla, top with a second tortilla, and press down on the "package" with something heavy while grilling on top of the stove. To serve, set the cheese-filled tortillas flat on the plate, smother with this sauce, and eat with a fork. A great substitute for grilled cheese sandwiches!