Mexican cuisine combines the traditional indigenous foods of the Aztecs and Mayas, like chocolate, corn, tomato, avocado, beans and chile peppers, with the meats, rice and garlic brought to Mexico by the Spanish conquistadores.
1 pound tomatillos, husks removed, rinsed, coarsely chopped
1/2 cup cilantro leaves
2 cloves garlic, roughly chopped
2 tablespoons diced onion
Place tomatillos in a saucepan and barely cover with water. Bring to a boil, then simmer until soft—about 10 minutes.
Place half of the tomatillos in a blender jar. Add the cilantro, garlic, and onion. Blend until smooth. Add the remaining tomatillos, and pulse a few times, just enough to break up any larger pieces. Return sauce to the pan and cook for another 10 minutes. Season with salt.
from La Parilla
from Kate's Global Kitchen
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This page modified January 2007
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