Tomatillo Salsa Verde

I try to make a habit of finding new and unusual items at the market. I will bring them home and research how they are prepared and then add my own personal style and tastes into them. Cooking should not be seen as just the act of making tasty treats because it is an art form. Recipes are merely the blueprints to discover a new dish, but, as with any destination, there are several routes to get there and incorporating your own personal flavor makes it your own.

I had tomatilloes at the grocery store and always mistook them to be green tomatoes, but they are actually more complex than that. They are more like sticky, green peppers that have crisp, bitter and spicy flavor. This is the cooked base that I incorporate into my fresh salsa. 

• 1lb tomatilloes, washed and chopped
• 1/2 medium onion
• 1 serrano chili, chopped
• 2Tb cilantro, minced
• 1Tb oregano, minced
• 1Tb garlic,minced
• 1tsp cumin
• 2c water

Combine all the ingredients in a medium sauce pan over high heat until it comes to a boil, reduce to simmer and cover. Continue to cook until the tomatilloes start to break down (15-20 minutes). Cool for 15 minutes and transfer to a blender. Blend until smooth. Store in a mason jar in the fridge for up to a week.