Ingredients

makes 3 cups

　　1 can (27 ounces) whole green chiles, drained and seeded

　　6 garlic cloves (do not peel)

　　4 tomatillos, husked

　　2 teaspoons extra-virgin olive oil

　　1 small white onion, cut into 1/2-inch pieces

　　2 teaspoons dried Mexican oregano

　　3/4 teaspoon ground cumin

　　Coarse salt

　　

Step 1

Puree the chiles in a blender, adding a little water if the puree seems dry.

　　

Step 2

Cook the garlic and tomatillos in a dry large cast-iron skillet over medium-high heat, turning occasionally, until golden brown and softened, about 8 minutes. Peel the garlic. Coarsely chop the garlic and tomatillos; set aside.

　　

Step 3

Heat the oil in the same skillet over medium heat until hot but not smoking. Cook the onion until softened and translucent, about 5 minutes. Add the chile puree, garlic, tomatillos, 1/2 cup water, and the oregano and cumin. Bring to a boil; reduce heat. Simmer until the sauce is thickened, about 15 minutes. Season with salt. If not serving immediately, refrigerate up to 2 days; reheat over low (add water if the sauce seems too thick).

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.