Lynn demonstrates how to make a delicious Tomatillo Salsa that can be used as a dip for tostito chips or in a chicken enchilada dish. From Everyday with Rachael Ray.
In a medium skillet, heat 1 Tablespoon canola or vegetable oil over medium heat. Add the onion, garlic and jalapeno; cook until vegetables are soft, about 5 minutes. Add the cumin and cook for 1 minute. Add the tomatillos; season with salt and pepper. Cook for 2 minutes, then stir in the water and simmer until the tomatillos are soft, about 5 minutes.
Let the mixture cool, then transfer to a blender and mix until smooth, about 1 minute. Add the sour cream; blend until combined. Add the cilantro and blend until smooth; season if necessary.
*Note -- if you have a powerful blender, you may need to adjust the blending time.
Serve with tostito chips or use to make enchiladas.
Lynn's Recipes: February 2013