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Just like the kind they serve at the Mexican restaurants.
1. In a pot, place tomatillos and jalapenos in enough water to cover. Bring to a simmer, turning tomatillos so all sides are lightly browned. If water is absorbed, add a little as needed. When all tomatillos and jalapenos are done, use a slotted spoon to remove and place them into the blender. Blend until smooth.
2. Add garlic, cumin, Mexican oregano, salt and blend again until smooth. Cut stems from cilantro and discard, place leaves into the blender. Blend again until cilantro is mixed well. Dice white onion into small peices and place into the blender. Blend lightly (you want the onion to be chunky).
3. Pour mixture into a dish, let cool and serve.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!