Verde sauce w/o enchiladas:
12 Green or Jalapeno Peppers or both depending on how spicy you want it to be.
15 Tomatillos
Roasted Poblano (optional)
Bunch o Cilantro
oz white Vinegar
Boil Peppers and tomatillos till they change color, drain. Salt and white vinegar to taste. An oz of vinegar will give it a good kick. Blend on high. Cool.
When you serve this sauce, always garnish with cilantro.
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