Tomatillo Salsa

This recipe serves:  10

1/2 teaspoon olive oil
1/2 onion, chopped
2 ancho chilies, seeded and stemmed
1 fresh red chili pepper, seeded and stemmed
10 tomatillos, husks removed
1/2 cup water
2 cloves garlic
1/4 teaspoon cumin
salt to taste
2 tablespoons chopped, fresh cilantro
1. Rinse and seed the ancho chilies. Put the onion and all of the chilies in a saucepan with the oil. Cook over medium heat to toast the chilies, about 2 to 3 minutes.

2. Take the chilies out and add the tomatillos, water and garlic and cook for 15 minutes, stirring constantly.

3. Place the cooked ingredients, plus the chilies, cilantro and cumin into a blender and pulse for 10 seconds or until chunky.

4. Season to taste.

Serving Size: about 2 tablespoons

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