1 pound tomatillos
1/3 cup onions, chopped
1 Anaheim chili*
1 jalapeno pepper*
1 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon black pepper
cilantro, to taste
chips, quesadillas **
Remove papery husk of tomatillos and wash. Quarter and place in saucepan. Add small amount of water (1/4 – 1/3 cup) to prevent scorching. Add onions. Chop peppers. Remove seeds in peppers, to reduce heat, if desired (see * below). Add peppers, salt, cumin, and black pepper. Bring to a boil, cover, reduce heat and simmer for 15-20 minutes, or until tomatillos are tender. Cool mixture then blend in blender or food processor. Add chopped cilantro to taste. Serve with chips, quesadillas, or other dishes.
* Any peppers may be used in this recipe. Bell peppers will be very mild. Anaheim chilies are also mild. Capsaicin, the fire in peppers, is concentrated in the seeds and along the veins on the inside of the pepper. To lower the heat of the pepper, remove the seeds and the veins – but wear plastic gloves (and do not touch eyes or face after handling peppers). The redder the pepper the hotter the pepper. The hottest pepper is the habanero. Sweet bell peppers usually have no heat. Milk, sour cream, and other milk products will soothe the burning sensation in the mouth when eating hot peppers.
** To make a quick quesadillas place a flour tortilla on un-greased cookie sheet. Sprinkle with grated cheese, chopped olives, chopped tomatoes, etc. Place a second tortilla on top. Place in 350 degree oven for 5 minutes or until cheese is melted. Cut into wedges to serve.
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