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1
Clean tomatillos and cut in half or quarters, and load into blender (14 should fill to the top -- TRUST me, do not toss them in whole at the bottom or they get stuck and don't blend).
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2
My mother likes to add a whole jalapeno at this step.
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3
Add 2 whole cloves garlic and 1/2 cup water to blender and blend completely.
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4
In large frying pan, heat oil and butter on med-high heat and add onions.
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5
Saute onions until browned (his is the base flavor that you don't want to skip, but if you are in a hurry, it's okay, it's still yummy!).
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6
When the onions are as dark as you like, toss in the minced garlic until it's aromatic (toasted garlic good, burned garlic YUCK).
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7
Immediately (and gently, to avoid sizzle/splash) pour raw tomatillos into pan and turn heat to medium low (or low, if you don't want to watch carefully).
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8
I use setting 3 on a scale of 10.
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9
Let it simmer, occasionally stirring.
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10
At 10 minutes, it's ready (albeit thin/watery) to poach eggs: just poach in sauce and serve altogether with sauce if this is where you are stopping - salsa will thicken as you poach eggs.
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11
OR -- you may let it cook another 10 minutes, until it's thick, like oatmeal consistency.
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12
Then let it cool and put it in a jar for the fridge (topping today's eggs - preferably runny -- with 1/2 cup or so first).
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13
My daughter likes it topping her eggs cold straight from the fridge; I prefer mine lobbed into the eggs' pan just as I'm finishing them off so the sauce is warm, too.
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14
The color of the tomatillos will go from bright, emerald green to a mossy, darker green when it's ready.
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15
Sprinkle chopped cilantro into salsa just as you finish cooking, if you like.
