Ingredients for 2 ½ cups
1 ¼ pounds of
tomatillos, husks removed and cooked in boiling water for 8 minutes
1 pound of tomatoes,
peeled and seeded
8 garlic cloves,
peeled
2 teaspoons of salt
½ teaspoon of black
peppercorns
½ teaspoon of dried
oregano
½ teaspoon of ground
cumin
¼ cup of white vinegar
Preparation
Put all ingredients in
a blender or food processor, and process until a fine puree is formed.
Serve as a sauce to
accompany beef, grilled pork or poultry or to eat with tortilla chips.
If you'll use it as a
marinade, you can add a teaspoon achiote
(annatto) paste, rub the meat or poultry with the marinade and let marinate for
at least 2 hours couple of hours, covered, in the refrigerator.
(*) With Maricel Presillas's recipe.