Tomatillo Sauce (Melissa d'Arabian) |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
|
Ingredients:
1 pound tomatillos, husked and rinsed |
3 cloves garlic, unpeeled |
1 anaheim chile, seeded, deveined |
1 white onion, quartered |
1/2 jalapeno chile, seeded, deveined |
2 tablespoons extra-virgin olive oil |
1 1/2 teaspoons salt, plus more for sprinkling |
1/4 teaspoon freshly ground black pepper, plus more for sprinkling |
juice from 1/2 lime |
Directions:
1. Preheat the oven to 350 degrees F.
2. Place the tomatillos, garlic, Anaheim chile, onions and jalapeno on a baking sheet. Toss the vegetables with the oil, salt and pepper. Roast the vegetables until the tomatillos turn a dark-green color and the onions golden brown, about 30 minutes.
3. Let the vegetables cool slightly. Peel the garlic and transfer all the ingredients to a blender. Blend until smooth, about 1 minute. Add the lime juice and sprinkle with more salt and pepper.
4. The tomatillo sauce can be made 1 day ahead, covered and chilled.
|
|