Last week, Liz and I made more Enchiladas with Roasted Tomatillo Sauce.  Yes enchiladas are a lot of work, but once you have all the pieces, it comes together really quickly.  Such a hearty dish and would be perfect for a Super Bowl party or cold winter dinner.  This week, I would like to suggest you roast the tomatillos and freeze the sauce.  Roasting Tomatillos for a sauce base is as simple as this recipe from Rick Bayless.

1 lb Tomatillos, paper husks removed

1 or 2 Chiles, like Serrano or Jalapeño 

1 small Onion, sliced to 1/2" slices

4 cloves Garlic, don't peel

Put them on a low rimmed baking sheet and pop under a preheated broiler.  Cook 4 to 5 minutes, until things begin to blister.  Toss and cook until everything is soft.  Remove from the oven and allow to cool.  Once cool enough to handle, remove the skin from the garlic and stems from chiles.  Put all the vegetables, with a teaspoon of salt, into a blender and run until it is a coarse puree.  Put into a container and freeze.  Later you can add chicken stock to thin to the consistency you want your sauce, or not.  Find your favorite recipe or maybe just follow Rick Bayless's full recipe for Roasted Tomatillo Enchiladas.  I bet, come January or February, you will be very happy to find this little gem in your freezer!