1 lb. tomatillos, husked and washed
1 c. onion
1 tsp. minced garlic
1 can green chilis (or other chili pepper for more heat)
1/4 c. fresh cilantro
1 T. fresh oregan
1/2 tsp. cumin
1 1/2 tsp. salt
1/2 c. water
1/4 c. whipping cream, opt.
Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
Using a blender, carefully puree the tomatillos and water in batches until smooth. Add whipping cream, if desired.
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