ROASTED TOMATILLO SALSA

 

 

  • 12 SMALL TOMATILLOS
  • 3-4 CLOVES OF GARLIC PEELED
  • ½ CUP WHITE ONION PEELED AND QUARTERED
  • 2 JALEPENOS
  • 1-2 TBLS OLIVE OIL
  • ½ CUP CILANTRO LEAVES
  • 2 TBLS LIME JUICE

HEAT OVEN TO 375 DEGREE’S

REMOVE HUSKS FROM TOMATILLOS AND CUT IN HALF

PLACE TOMATILLOS, GARLIC, ONION, & PEPPERS IN A BOWL AND TOSS WITH OLIVE OIL

 

SPOON ONTO A FOIL LINED BAKING SHEET AND SPRINKLE WITH SALT.

TOMATILLOS CUT-SIDE DOWN.

ROAST IN OVEN FOR 8-10 MINUTES, TURN VEGTABLES OVER WITH TONGS AND

ROAST ANOTHER 2 -3 MINUTES.

 

PLACE MIXTURE IN A BLENDER OR FOOD PROCESSOR.  ADD CILANTRO AND LIME

JUICE, BLEND TO A CHUNKY TEXTURE. SALT TO TASTE

 

STORE IN REFRIGERATOR. GOES GREAT WITH MEXICAN DISHES AND CHIPS.