by Sarah Steimer
- 1 pound tomatillos, husked
- 1/2 cup finely chopped onion
- 2 large cloves of garlic – I actually used a couple of garlic scapes instead – stayed with the green theme
- 1 jalapeno, minced
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped fresh oregano
- 1/2 teaspoon ground cumin
- 3/4 teaspoons salt, or to taste
- 3/4 cup water
Wash and dry your tomatillos (they’re a little sticky which was a surprise). Place then in a pan and put under your oven’s broiler until the skin darkens, but does not burn. This should take about 8 minutes and it helps to turn them once or twice.
Add all the ingredients into a blender and puree for a few seconds.
Pour your salsa puree into a small saucepan and bring to a boil over medium-high heat. Let simmer for 10-15 minutes. Cool in the refrigerator if you want to use it as a dip, or serve warm over chicken, fish or whatever it is you eat.
Makes about two cups.
Recipe adapted from: Meals in a Madhouse
Photos: Sarah Steimer
*Throughout July, “A Dip and a Sip” will feature our favorite salsa and margarita recipes — all of which can be found here.