- 1 1/2 pounds tomatillos, husked and rinsed
- 1 jalapeno pepper (deseeded, deveined)
- 2 teaspoons canola oil
- 1/2 white onion, diced
- 1 clove garlic, minced
- 1/2 tsp ground cumin
- 1 tsp Mexican oregano
- 2 medium tomatoes
- 1 1/2 tsp salt
- 1/3 cup cilantro
- Over medium heat, add tomatillos and jalapeno to saucepan and fill it with enough water to cover the top of the tomatillos. Boil over medium heat until jalapeno softens and tomatillos darken, about 10 minutes. Drain carefully and discard water. Be sure not to break tomatillos-you don't want to lose any of that delicious juice.
- While that is boiling, heat skillet over medium-high heat. Add canola oil and saute onion until translucent, about 2 minutes. Add garlic, cumin, and oregano to skillet and heat until fragrant, about 2 minutes. Remove from heat.
- Once tomatillos and jalapenos are done, carefully transfer to a blender along with onion and garlic mixture, plus tomatoes, salt and cilantro. Blend to a smooth consistency, then transfer sauce to a large skillet and keep warm over a low heat setting. Top on your favorite enchiladas.
Recipe Source: Lisa Fligor, her own recipe she made in September Cooking Club.