Recipe information
Yield
makes 3 cups
Ingredients
Preparation
Step 1
Puree the chiles in a blender, adding a little water if the puree seems dry.
Step 2
Cook the garlic and tomatillos in a dry large cast-iron skillet over medium-high heat, turning occasionally, until golden brown and softened, about 8 minutes. Peel the garlic. Coarsely chop the garlic and tomatillos; set aside.
Step 3
Heat the oil in the same skillet over medium heat until hot but not smoking. Cook the onion until softened and translucent, about 5 minutes. Add the chile puree, garlic, tomatillos, 1/2 cup water, and the oregano and cumin. Bring to a boil; reduce heat. Simmer until the sauce is thickened, about 15 minutes. Season with salt. If not serving immediately, refrigerate up to 2 days; reheat over low (add water if the sauce seems too thick).
