2 lbs tomatillos, husked and rinsed
1 medium onion, peeled and quartered
4 cloves garlic, peeled and smashed
2-4 hatch chiles, roasted and peeled or 1 fresh jalapeño, stemmed
1/3 cup loosely packed cilantro leaves
1 tsp salt
Preheat oven to 450. Place tomatillos, onion and garlic on an oiled baking sheet. If using jalapeño, add it to the tray as well.
Roast veggies for 20 minutes, flipping half way through. Transfer roasted veggies and roasted chilies and any remaining juice from the tray to a blender. Blend until almost smooth. Add cilantro and salt and pulse a couple more times until well mixed.
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