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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Adapted from The Bean Harvest Cookbook by Ashley Miller, Taunton Press, 1996
2 tablespoons vegetable oil
1 small onion, chopped
1 clove garlic, minced
½ teaspoon or more chopped fresh jalapeño chile
1 teaspoon cumin
1 teaspoon coriander
20 fresh tomatillos or 1 28-ounce can canned tomatillos, drained well
¼ cup chopped cilantro
1 teaspoon sugar
1 tablespoon or more lime juice
In a large frying pan, heat the oil over medium-low heat. When hot, add the onions, garlic, chiles, cumin, and coriander. Sauté until the onions are translucent. Add the tomatillos and continue sauteing over low heat until the tomatillos have broken down into a sauce, about 5 minutes. Add the cilantro, sugar, and lime juice and continue cooking 1 minute. Serve warm or at room temperature.