Place the tomatillos, onion, garlic, and peppers into a saucepan. Season with cilantro, oregano, cumin, and salt. Pour in the water and bring to a boil over high heat. After it boils, reduce the heat to medium-low, and simmer until the tomatillos are soft (approx 10 to 15 min). Then, using a blender, puree the tomatillos and water in batches until the mixture is smooth. Serve!
Grilled Corn on the Cob – Corn on the cob is good after being boiled or steamed, but grilling allows for a different way to enjoy this summer treat. To prevent the shucks from flaming, soak the cobs (in their shucks) for half an hour or so before grilling. Then, remove the outer leaves so that just the inner-most layer, and the silks, remain. Place the ears onto your hot grill and put the lid down. Turn every couple of minutes to prevent burning, until they are heated through. There will be some blackening from the grilling process, but this is ok and will add to the bbq flavor (just so long as they're not burned). Add butter, salt, or whatever condiments you prefer (plain is good too, of course) and enjoy!!
Tomato Cucumber & Basil Salad
4 roma-style or small to medium tomatoes
1 medium cucumber
2 tbsp balsamic vinegar
1 tsp olive oil
¼ tsp sugar
2 tsp chopped fresh basil
freshly ground black pepper and salt to taste
Slice the tomatoes and cucumber (peeled or not, depending on your preference) thinly and place them in a medium bowl. Combine the vinegar, oil and sugar and mix well. Drizzle this mixture over the tomatoes and cucumber. Toss and then sprinkle with the chopped basil.