Friday, October 3, 2014
Recipe courtesy of Driftless Organics
yields about 2 cups
1 lb tomatillos, hulls and stems removed
1 medium yellow onion, quartered
2-3 cloves garlic, peeled
3-4 jalapeño, stems and seeds removed
¼ cup cilantro, coarsely chopped
1 Tbsp salt
1 Tbsp lime juice
Preheat the oven to 450 degrees F
Arrange the onions, jalepenos, garlic, and tomatillos, stem side down, in a single layer on a baking sheet.
Roast, turning the vegetables once, until the tomatillos are softened and slightly charred, about 10 mintues.
Combine the roasted vegetables along with the cilantro, salt and lime juice in a food processoe. Blend and process until smooth.
Store, covered, in the refrideratro for up to 1 week.