Tomatillo Green Salsa

Easy and good. Great as salsa or to season chicken/beef/pork for burros or enchiladas.

28 oz. can tomatillos with juice (usually found in mexican section of grocery store)
½ bunch cilantro (1/2 C) *I just cut off the top of the bunch and use the top leafy part (not the bottom stems)
Two 4 oz. green chiles
½ C onion, chopped
½ C chicken broth
5 T. sugar
½ t. cumin
½ t. garlic salt
1 lime, juiced (I just squeeze it by hand)
dash salt & pepper...to taste

Dump everything in the blender and blend until smooth and everything is chopped finely.

Tomatillo Cilantro Cream Sauce

My sister told me about this recipe and I knew I had to try it. I LOVE it. We eat a lot of mexican food around here, so this something I will be making frequently.

1 (8 oz) package of cream cheese, softened
3 T sour cream
1 C tomatillo salsa (I homemake mine, but you can buy cans at the store)
2 spoonfuls of jalepenos (from a 4oz. can), opt.
1 t pepper
1 t seasoned salt
1 t garlic powder
1/2 t cumin
1/2 bunch of cilantro
1 T lime juice

*Blend all of the ingredients except the cream cheese and sour cream in the blender or food proccessor until cilantro is finely chopped. Pour into saucepan and add cream cheese and sour cream and heat until creamy and smooth. Serve on top of chicken, burros, chimis, enchiladas. It is great as chip dip. It can be served warm or cold.