Emily's Hot Dish

This is another of Nadine’s recipes. It’s quick and easy – basically you just throw all the ingredients into a food processor and pulse. It’s a great alternative to tomato-based spicy salsa for people who don’t deal with hot and spicy food well. It has a wonderfully fresh flavor and a beautiful bright green color that will perk up your tacos and tortilla chips. 

You will need:
  • about 1 lb tomatillos
  • ½ white onion
  • ½ bunch cilantro
  • 5-6 cloves garlic
  • 1 anaheim pepper
  • 1-2 tsp cumin
  • juice of 2 limes
  • heavy pinch salt
  • 2 T white wine vinegar 

Remove the outer papery husks from the tomatillos and cut each one in half. Remove the seeds and ribs from the pepper and cut into pieces. Remove the papery skin from the garlic. Wash the cilantro and pick off the leaves. Slice the onion into medium pieces. 

Place the onion, garlic, pepper, cilantro, lime juice, salt, vinegar, and cumin in a food processor fitted with a steel blade and pulse until it’s cut into small bits.


Add the tomatillos and process until they’re mostly pulverized. Taste for seasoning and add whatever you think it needs more of to be delicious – lime juice, cumin, salt, vinegar, etc. Serve with tacos, tortilla chips, enchiladas, or whatever floats your boat. 

This sauce is a lot healthier than many creamy sauces because it’s largely yogurt rather than mayo. It’s great with tacos of all sorts, but I think it would also be lovely with french fries or oven-baked potato wedges. It has a wonderful smokey flavor and a moderate heat that will perk up whatever you pair it with.

You will need:
  • ½ cup Greek-style yogurt
  • 2 T mayonnaise
  • 1 t adobo sauce, from a can of chipotle chiles in adobo sauce

Method:
Place all ingredients in a medium bowl. Mix. Keeps well in the fridge, but will need to be stirred before use.