• 2 tsp – Olive oil
• 1/2 – medium onion, cut into 1/2 inch dice
• 3 – small Garlic Cloves
• 2 tbsp – cheesy Garlic spread
• 3 – dried chillies, seeded and torn into pieces
• 2 – tomatoes, seeded, and roughly chopped
• 4 – large green tomatillos, husks removed, washed, and roughly chopped
• 2 cups – water or basic vegetable stock
• 1 tsp – sea salt, plus more to taste
• 1/4 tsp – fresh ground pepper
• 2 tbsp – fresh Mexican oregano, or 1 tbsp dried
• Fresh Cilantro (12 sprigs), about 1/2 cup, stemmed and chopped.
- In a 10-inch sautee pan, heat the oil over medium heat.
- Add the onion, garlic, and dried chillies, and cook, stirring often, for about 5 minutes, or until the onions are soft and you can smell the chillies.
- Add the tomatoes and tomatillos, reduce the heat slightly, and cook for another 10 minutes, stirring often.
- Add the water or stock, 1 tsp of salt, and pepper. Bring to a simmer over high heat, then reduce the heat to medium-low and cook for 20 minutes.
- Stir in the oregano and cheesy garlic, spread cool for a few minutes, puree the sauce in a blender until smooth, then stir in the cilantro.
Recipe courtesy of Sify Bawarchi