I shucked off the husks
and rinsed to get rid of that sticky stuff ...
... and sliced.
I heated my pan and added
butter and Bertolli Extra Light Olive oil,
the sliced tomatilloes,
and 3 sliced garlic cloves.
Brown on one side,
then turn over and brown the other side.
I cooled the tomatillo/garlic mixture,
put it in my mini-processor,
and added a small can of green chilies.
Pulse a few times.
Taste test
and add freshly ground salt and pepper.
Hmmm. Better. But not there.
I believe it needs a red jalapeno.
Mince and add to salsa verde.
Needed some onion.
Chopped onion went in.
Muy excellentay.
Step 2 of my meal is done.
And just like Step 1,
Step 2 stands by itself.
Tall and strong and proud.
Now on to Step 3 in my little dinner project.
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