Friday, August 6, 2010
2 teaspoon extra virgin olive oil
1 medium shallot, minced
3 medium cloves garlic, minced
1/2 small jalepeno, seeded and minced
4 ounce can mild green chiles
11 ounce can green tomatoes/tomatillos, drained, chopped
1/2 teaspoon lime juice
1) Heat the olive oil in a pan and add in the shallot, garlic and jalepeno. Saute just until soft, about 2 minutes. Add in the tinned chiles and green tomatoes/tomatillos, and bring to a simmer-- cook for 5 minutes. Squeeze in lime juice and season with salt.
Makes about 1 cup. Serve hot, warm or room temperature.