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I’ve always stuck with a pretty basic salsa fresca recipe when using tomatillos in the past, but this time I decided to try more of a sauce-ish preparation. We had a little impromptu patio, grill-fest with our immediate neighbors and the consensus was that it came out excellent.

• about 20 medium sized tomatillos
• 1 small shallot, chopped
• 1 garlic clove
• 3 chipotlé peppers (smoked jalapenos)
• 1/3 cup canola oil
• 1/4 cup apple cider vinegar
• 1/2 tsp salt

Put everything in a non-reactive saucepan, bring to a boil, and then simmer for 15 minutes. Let cool a bit and then zap it with an immersion blender until mixed (but still slightly chunky).

This was great just as a salsa w/ chips, and also with various grilled meats that were on hand, including chicken, sirloin tips and swordfish.