Tomatillo Sauce

This simple sauce, which is obviously a near relative of the raw tomatillo sauce and the Pico de Gallo Norteño, is another example of the extra dimension added by quickly sautéing an aromatic mixture in a small amount of hot fat. (In this case I prefer butter or corn oil. I think lard overpowers the delicacy of the tomatillos.) Notice also how the tomatillos will thicken and jell when pureed and cooked, one reason