1 lb. tomatillos (about 1 heaping pint)
1/4 cup cilantro
2 Tablespoons oil
1 teaspoon sugar
2 garlic cloves
1/2 cup sliced onions
salt

Boil tomatillos in 3 cups water until tender. Let cool. Puree with garlic, cilantro, onion, and 2 cups of cooking water.

Heat oil in a pan and sauté the puree 5 minutes. Use as enchilada sauce.

To make salsa: blend the tomatillos with onion and garlic, then sauté in oil, adding sugar, salt, chopped hot pepper, and cumin powder. Another variation of the salsa is to simply blend the ingredients and not cook them at all.