Tomatillo Salsa

Adapted from recipe submitted to allrecipes.com by Kimberly Binning

Personal Note: The first time I ever met a tomatillo, I didn’t think it was going to work. They are like regular tomatoes in sticky leaves, and an ogre shade of green. SmithCale of course convinced me that it would be delicious. For some reason I trusted his plea and now I have found a new partner for my chips. I changed the recipe a bit because I like my salsa THICK, so for a thinner version don’t re-simmer after the blending.

Plan of Attack:

1. Cut all ingredients

2. Simmer

3. Blend

4. Simmer

Ingredients for 1 pint:

½ pound tomatillos, husked and cut into chunks (about 4-5 tomatillos)

¼ C yellow onion, chopped

1 garlic clove, minced

1 serrano chile pepper, chopped

1 Tbsp fresh cilantro, chopped

½ Tbsp oregano (dried or fresh)

½ tsp ground cumin

½ tsp kosher salt, or to taste

1 C water

Instructions:

1. Place all ingredients into a large pot; add water and bring to boil over high heat.
2. Reduce heat to medium-low and continue to simmer for 10-15 minutes until tomatillos are soft, stirring occasionally.
3. Place mixture into a blender and PULSE on low until it reaches the consistency you prefer*
4. Return the salsa back to the pot and continue to simmer on medium-low heat for an additional 10 minutes.
5. Remove pot from the heat and allow to rest for another 5-10 minutes, then place in a container in the fridge for up to 2 weeks.

*I really cannot stress to you enough about the PULSING part. I have been burned too many times by turning the blender on full speed while it was filled with hot liquid*

P.S.- PULSE