Here’s a little something for you to try, and I need to give full credit to my neighbor in Pinetop, Jacque Tucker…..She is from Tucson and has taught me some of the best Mexican food ever. This is just slightly different than hers, but you can make many additions or changes to the basic recipe.  Just make this and then  you tell me what you end up doing with it!  I absolutely love the Mexican Creams you can buy here at most grocery stores in Arizona (pictured below).  I find these at Albertson’s and any of the Ranch markets.  I use them both, one as I usually use sour cream, and the Table cream to make this delectable sauce:

6 tomatillos

1 chopped onion

3 cloves garlic, crushed

3 jalapenos

salt, pepper, water to cover

1 jar Mexican Crema or carton of sour cream

Start with  about 5 or 6 tomatillos (be sure to remove the husk and rinse thoroughly).  Chop and put into a saucepan with a chopped onion, 2 or 3 cloves crushed garlic, 2 or 3 jalapenos, salt and pepper to taste, Just cover them with water and bring to a boil****read CA (Cooking alert) below.  Simmer about 15 minutes, or until the veggies are all soft and beginning to fall apart.  You will want to make a good thick liquid texture when you put them into a blender, so start blending just the veggies, and slowly add some cream until you have a nice sauce (should be like thick paint).  Save a little cooking liquid to thin down the sauce if you like.  But this is just wonderful on any Mexican dish!

*****Cooking  ALERT:  I pretty much can’t live without flavoring every kind of sauce or soup I make, so I never use just plain water–I always add about a tsp of bouillon of some kind.  I like Knorr, Better than Bouillon, or First Street (available at Smart and Final).  I do NOT use bouillon cubes anymore, as they are nothing but salt!  If you are vegetarian, use Veg bouillon–I use a lot of Chicken flavor.   When you are happy with the thickness of your sauce, slowly add one jar of the Crema Table cream to the mix.  At this point you can use it as a drizzle from a squeeze bottle on top of natcho’s, or anything else you would put sauces on.  Sometimes I add a cup of grated monterey jack cheese while it’s hot, and use it on top of Chicken enchiladas.  Trust me, anything you do with this sauce is heaven……and I’ll bet you have more ideas than I do about how to use it.  Let me know!!   Oh, and by the way, this is approximately 1,000 points on Weight Watchers…..GB (God bless)