Tomatillo sauce

Ingredients for 4 servings:

• 750 g tomatillos
• 2 chili peppers (jalapeno)
• 2 chili peppers, green
• 3 cloves garlic, more if needed
• 50 ml rice vinegar, more to taste
• 1 tbsp oil
• 2 pinches of salt, to taste
• 2 tbsp lime juice or lemon juice
• 1 tbsp sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Dip or side dish for grilled food, for Mexican food, even for gyros….

Strip the thin, papery skin from the tomatillos, wash them thoroughly with warm water (they have a sticky texture), then dice them. Wash the chili peppers, remove the stems and seeds, and cut them into pieces. Roughly chop the tomatillos, chili peppers, and peeled and minced garlic with a knife or briefly puree them a little more finely in a food processor. This depends on your taste (coarse or fine). Heat the oil in a pot (or pan). Add the tomatillo puree and sauté for about 4 minutes. Add the rice vinegar, salt, sugar, and lime juice. Bring to a boil briefly, then simmer over low heat for 15 minutes. Then pour into a clean jar; it will keep in the refrigerator for up to 4 weeks (I haven’t tried it any longer). Tips: If you’re serving the sauce with a Mexican dish, add some finely chopped cilantro (at the very end). When served with Greek dishes (goes great with gyros!), you can add some cumin.