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CHUY'S Tomatillo Sauce

Chuy's Deluxe Tomatillo Sauce And Deluxe Tomatillo
This is a two step recipe. You must first cook Chuy's Tomatillo Sauce and then add ingredients for the Deluxe Tomatillo.

Step One: Tomatillo Sauce
4 tablespoons margarine
4 pounds (about 50) tomatillos, green, cleaned, roughly chopped
1/4 cup cilantro, chopped
5 ounces green onions, chopped
1/4 cup jalapeno slices, with juice
2 teaspoons fresh lime juice
6 cups water
3 tablespoons vegetable base
salt, garlic and sugar 1 pinch of each
10 tablespoons cornstarch

Clean and wash the vegetables. Heat margarine in a large stock pan. Put cilantro, green onions, jalapenos, lime juice and 1 pound of roughly chopped tomatillos (about 12) in a food processor.
Blend at low speed. Add the rest of the tomatillos. Blend until pureed Add the tomatillo mixture to margarine. Saute for 10 minutes until it stops foaming. In separate pan, mix cornstarch completely in water. Stir vegetable base, salt, garlic and sugar into cornstarch mixture. Add vegetable stock mixture to tomatillo puree. Bring to a boil, then continue to simmer (low boil) for about 10 minutes, stirring constantly until sauce thickens. Season to taste.

Step Two: Deluxe Tomatillo Sauce
1 quart hot Tomatillo Sauce  
1/4 cup cilantro, chopped
16 ounces sour cream
1/4 tablespoon salt
1/4 tablespoon garlic salt
1/4 tablespoon black pepper

Add cilantro to hot Tomatillo Sauce and blend with hand held blender until mixed. Add sour cream and spices. Blend at high speed until thoroughly mixed. Heat on stove top on low heat setting if needed.

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