Sauce 2 cans, 13 ounces each whole green Spanish tomatoes (tomatillos enteros) 4 tablespoons chopped onion 2 teaspoons finely minced garlic 4 tablespoons canned, drained green chilies 2 tablespoons corn, peanut or vegetable oil Salt to taste, if desired. 1. Drain tomatoes and put into container of food processor or blender. 2. Add onion, garlic and chilies. Blend well. 3. Heat oil in saucepan and add mixture. Add salt and cook, stirring, about one minute. Yield: about 2 cups.