Categories: Appetizers

Ingredients

• 5 cups water
• 1 lb. tomatillos, husked and rinsed
• 2 serrano chiles, stemmed and seeded
• 1/2 large white onion, coarsely chopped
• 3 garlic cloves
• 1 cup chopped fresh cilantro, divided
• 3 tbsp. canola oil
• 2 lb. purslane, stemmed
• 1/2 tsp. kosher salt

Directions

1. Bring 5 cups water to a boil in a large saucepan. Add tomatoes, chiles, onion, and garlic; cook 5 minutes or until tender. Drain well; place tomatillo mixture in a blender. Add 1/2 cup cilantro; process until smooth, stopping to scrape down sides.

2. Heat oil in a deep skillet or saucepan over medium-high. Carefully add tomatillo sauce; bring to a simmer. Reduce heat to medium. Add purslane; cook 2 minutes or until just wilted, stirring constantly. Stir in salt and remaining 1/2 cup cilantro.

Email to a friend | Print this recipe | Back