A tangy sauce for your favorite Mexican dish – try it with tacos, enchiladas or even fajitas.
Makes about 2 cups
1tablespoon extra virgin olive oil
1medium onion, cut into ½-inch pieces
1pound tomatillos, cut into ½-inch pieces
2 to 3 jalapeño or serrano peppers, seeded and cut into ½-inch pieces
½cup lightly packed fresh cilantro
juice from ½ lime
¼teaspoon sea or kosher salt
Nutritional information per serving (2 tablespoons): Calories 24 (41% from fat) • carb. 3g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 34mg • calc. 5mg • fiber 1g
Put the olive oil into the blender jar. Set timer for 20 minutes and temperature on Medium. Once hot, add the onion, stirring frequently to sauté. Once the onion has softened, add about 1⁄3 of the tomatillos and the garlic and stir frequently. Once they are softened, repeat with the remaining thirds. Once the time expires and the vegetables are soft, add the remaining ingredients and blend on speeds 2 to 4 for about 1 minute, or until puréed. Taste and adjust seasoning as desired.