2 tbsp olive oil
1 onion, chopped
2 lbs chopped tomatillos (frozen are OK)
2 jalapeno peppers, seeded and minced
3-4 cups vegetable broth
1/4 tsp cayenne pepper
1/2 tsp hot pepper sauce
2 tbsp chopped parsley or cilantro (optional)
1/4 cup sour cream (optional)
salt and pepper
Saute’ onions in oil. Stir in the tomatillos, jalapeno peppers, and broth. Bring to a boil. Reduce heat, cover the pot, and simmer for about 15 minutes.
Puree with an immersion blender. Test and adjust seasonings.
Serve with sour cream or chopped parsley or cilantro.
Optional additions:
Add after blending and heat, or before serving, depending on the vegetable.
Black beans
Corn kernels
Chopped avocado
2017