2 minutes prep time and 5 minute to simmer; this is an easy, quick sauce that adds so much to grilled steak, chicken, pork or even seafood. I dolloped it over grilled skirt steak that I had rubbed with equal parts cumin and oregano and a good dash of thyme, then I stuck it into a resealable bag with 2 tablespoons of table sugar, the same amount of soy sauce and a drizzle of vegetable oil and stashed it in the fridge. A few hours later, I sprinkled the meat with sea salt and quickly grilled it on a scorching hot grill.
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
Sea salt
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.