1 cup chopped onions
1/4 cup vegetable oil
1-1/2 cups spinach, chopped
1-1/2 cups whole tomatillos, cooked (green tomatoes)
1/2 cup green chiles, chopped
2 cloves garlic, crushed
1 tablespoon dried oregano leaves
1 cup chicken stock
Cook and stir onions in oil in 3 quart saucepan until tender. Add spinach, tomatillos with liquid, garlic and oregano. Cover and cook over medium heat 5 minutes. Transfer to blender container; cover and blend on low speed until smooth, about 1 minute. Return mixture to saucepan; stir in chicken stock. Heat to boiling; reduce heat and simmer uncovered 10 minutes. Cover and refrigerate no longer than 10 days.
Yields about 4-1/2 cups.
NOTE:
for less picante sauce, use a lesser amount of chiles.