Welcome to some very simple green sauce with a Mexican flair. About a decade ago, a friend of mine taught me to make a sauce with these basic ingredients. I have been perfecting this recipe since then. I will pass along the exact measurements as I figure them out, but here is the quick overview.
First get a couple pounds of tomatillos then peel and wash them. Next chop 4-5 garlic cloves into thin slices. Add 4-5 de-seeded jalapeño peppers. Add 2-3 pinches of cumin seed. Put all this ingredients into a frying pan and turn on the heat to medium. Add salt. Stir a couple of times until the tomatillos change from bright to more of an olive green. Dump the contents of the pan into a blender along with some fresh cilantro (1- 2 tablespoons compressed leaves/stems). Add some water to the pan to de-glaze and dump it into the blender along with about 1/3 to 1/3 cup of white vinegar. Blend, blend, blend. Taste. Add salt and/or more vinegar to taste. Blend some more. Dump into a glass jar and let it cool. Refrigerate when cool. Should keep for many weeks in the fridge,
