- 4 cloves garlic
- 1.5 Pounds tomatillos (approximately 8)
- 1 red onion
- 1 bunch cilantro
- 2 limes
Wash and dry the fresh produce.
Peel and mince the garlic.
Using a peeler, remove the green rind of the limes, avoiding the white pith; mince the rind to get 3 teaspoons of zest.
Quarter the limes.
Remove and discard the papery skins of the tomatillos; medium dice the tomatillos.
Roughly chop the cilantro leaves and stems.
Peel and small dice the onion.
In a medium pot, heat 2 teaspoons of olive oil on medium until hot.
Add the garlic and onion; season with salt and pepper.
Cook 1 minute, or until fragrant.
Add the tomatillos and season with salt and pepper.
Cook, smashing the tomatillos with a spoon, 10-12 minutes, or until thickened and saucy.
Remove from heat.
Add the lime zest, ¾ of the cilantro and the juice of all 8 lime wedges; season with salt and pepper to taste.
Garnish with remaining cilantro.