Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.
Monday, September 12, 2016
Husk a pound of tomatillos and grill until lightly charred along with a small peeled and halved onion, a jalapeno pepper, and two to three peeled garlic cloves. Let cool, remove the pepper stem and combine everything in a blender or food processor with a splash of olive oil, the juice from half a lime, a pinch of cumin, a small handful of cilantro, and salt to taste. You can make it smooth or chunky depending on how long you blend it, or add a half an avocado for an even creamier texture.