09 Apr April – Tomatillo Salsa
1 lb. tomatillos, husked and rinsed
3 cloves garlic, skin removed
1-2 serrano chiles (depending on heat), stemmed and seeded
1 T. lime juice
1/4 t. cumin
1/8 t. cayenne pepper
3/4 t. salt
1 T. Odelay Extra Virgin Olive Oil
2 T. chopped cilantro
2 T. fine chopped yellow onions (optional: saute in 1 t. Odelay Extra Virgin Olive Oil before adding)
Bring a medium pot of water to a boil and cook tomatillos 6 minutes. Add garlic and cook for 2 minutes more. Drain and rinse with cool water. If you’d like, saute the onions in 1 t. Odelay Extra Virgin Olive Oil and let cool.
Using a blender, mix the first 8 ingredients. Add cilantro and onion and pulse to combine. It should be chunky. Adjust seasoning and serve with tortilla chips or tacos.
Source: Epicurious March 2016