1 Cup Chopped Onion
1 Tbsp. Minced Garlic
2 Jalapenos (Sliced - less if you prefer mild)
2 Chili de Guajillo - Dried
1 tsp Sea Salt
3 Tbsp. Lime Juice
1 Small Handful (1/2 Cup) Cilantro
Serve with 1 - 2 Cups of pre-cooked:
Corn (Fresh off cob)
- Bring a small pot of water to a boil. Add the tomatillos, husks removed. Boil for 5 minutes, remove from heat, drain.
- In a skillet, add vegetable broth or water and saute the onions for 3-5 minutes until soft. Add the minced garlic and saute until fragrant. Add the jalapenos and dried chili peppers, saute for another 3-5 minutes.
- In a blender add 1 tsp salt, the lime juice, cilantro, drained and boiled tomatillos, cooked onion, garlic and pepper mixture. Blend until smooth. Transfer to a dish.
- Serve as desired. In this case add equal parts of quinoa, corn, beans and salad to a bowl, cover with desired amount of chili lime sauce, mix together . Top with a sprig of cilantro and half a lime for garnish, serve with additional sauce on the side, tostadas or chips. Yum!