Ingredients:

  • 1 lb tomatillos, husked and rinsed
  • 2 medium jalapeños, stems removed
  • 1/2 white onion, roughly chopped
  • 3 cloves garlic, peeled
  • 1/4 cup neutral vegetable oil
  • 1/2 cup fresh cilantro, packed
  • 2 tbsp fresh lime juice
  • 1 tsp kosher salt
  • 1/2 tsp ground cumin

Instructions:

  1. Place the husked tomatillos, jalapeños, onion, and garlic in a medium saucepan. Cover with water and bring to a boil, then reduce to a simmer for 10–12 minutes until the tomatillos turn from bright green to an olive hue. Drain using a colander.
  2. Transfer the simmered vegetables into the blender. Add the fresh cilantro, lime juice, salt, and cumin. Pulse until the mixture is combined but still slightly textured.
  3. While the blender is running on medium-low speed, slowly drizzle in the vegetable oil in a thin, steady stream to emulsify the sauce. Blend for another 30 seconds until completely smooth.