Being back in Las Vegas has afforded us one very noticeable difference over North Dakota. All of my husband’s immediate family is here so we are able to join them and celebrate various events. I particularly love these times because it means I get to contribute with food. Originally I made a similar sauce to go with some short rib enchiladas. This went so well with that dish along with our Smooth Cilantro Salsa that it is now a regular feature when we make any food stuffed in a tortilla. The only problem with this is that this is really supposed to be a garnish but it is so good that it disappears before dinner especially if there are some tortilla ships lurking close by. In my head I hear Meg Ryan screaming at Tom Hanks “it’s a garnish!”.
Just a word of advice, don’t skimp on the olive oil. The amount called for is necessary and will make this thick and creamy. I would also suggest not using anything other than olive oil. Also, while I remove the seeds and pith of the jalapeno, feel free to leave that in if you like things spicy.
- 8 tomatillos sliced
- 1 1/2 cup chopping onion
- 1 clove garlic chopped
- 1 jalapeno sliced
- 1/2 cup olive oil
- 1/2 teaspoon salt
- cilantro for garnish (optional)
- In a pan add the tomatillos, onion, garlic, jalapeno and olive oil
- Heat on medium for approx 10 minutes. You want the vegetables to be soft. A little browning is ok
- When it’s finished turn off the heat and let it cool
- Add the cooked mixture to a blender and add the salt, puree for about 20 seconds