Recipe of the Week

Adapted from “Ask Aida” on Food Network. Her version wasn’t spicy enough for my liking. And it’s good on everything! Eggs, sandwiches, quesadillas… I was eating it by the spoonful.

For the salsa:
1 tablespoon olive oil
1 pound tomatillos, husked, rinsed, and quartered or 2 (12-ounce) cans tomatillos, drained
1/4 cup finely chopped yellow onion
3 medium jalapeno chiles, stemmed, halved, seeded, and finely chopped
5 medium garlic cloves, halved
4 teaspoons white vinegar
1 teaspoon kosher salt

Heat oil in a medium saucepan over medium heat. When it shimmers, add tomatillos, onions, jalapeno, and garlic, and cook until tomatillos and onions are softened, about 7 minutes. Transfer mixture to a blender, add cilantro, vinegar, and salt, and puree until sauce is smooth. (Yields about 2 cups salsa.)