Once upon a time we lived in Austin, where the people are very friendly and there are restaurants everywhere. One of our favorites was Chuy’s which was unabashedly Tex-Mex. It was also Weird, as all good Austin restaurants should be.

I miss Chuy’s tomatillo sauce over a nice chimi. I tried to re-create Chuy’s sauce last night for dinner. I think it’s close, but I’m tellin’ all y’all, there’s no place like Texas.

Creamy Tomatillo (to-ma-tee-yo) Sauce

Recipe invented by A.R., formerly of Austin, Texas

• 2 T minced onion
• 1 clove garlic minced (Optional, especially if you haven’t yet found someone to marry you.)
• 1-2 T oil (Olive oil if you’re trendy. I used vegetable oil because I am out of trendy things around here.)
• 9-10 fresh tomatillos (remove papery covering, wash, and quarter)
• 1 c chicken broth
• 3-4 T fresh cilantro leaves (wash ’em well)
  
• 1 T lime juice
• jalepeno (I just used about a 1/4 inch… and no seeds)
• 1 c sour cream

Saute the onion and garlic in oil until tender. Add the quartered tomatillos and saute for another 5-7 minutes. Add 1 c chicken broth and simmer for 5-10 minutes. Remove from heat and place mixture in a food processor or blender. Add cilantro, lime juice, jalepeno and pulse until very smooth. Finally, add the sour cream. It will be creamy and green and just right to pour over your chicken enchiladas or chimichangas or to use as a dip for your corn chips.