Ingredients:
1 lb tomatillos, husks removed
3-4 cloves garlic, unpeeled
1 small yellow or white onion, peeled and quartered
1 jalapeno pepper, cut in half
lengthwise
1 Tablespoon olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped cilantro
Juice of 1 lime
1/4-1/3 cup chopped green onions
Chips
Preheat the oven to 500 degrees. Line a baking sheet with
aluminum foil and set aside.
After husking the tomatillos, rinse them well in cool water
(they can be sticky). Cut the stems and hard portions (if any) off the
tomatillos and cut any very large ones in half.
Combine the tomatillos, unpeeled garlic, onion, and the jalapeno
on the lined baking sheet. Drizzle with olive oil and toss the ingredients with
your hands to make sure they are all well-coated.
Place the baking sheet in the preheated oven and bake for 15
minutes. If the vegetables have not charred, turn the broiler on to high and
cook for 3-5 more minutes or until the skins of the peppers and tomatillos
begin to turn black. Remove from the oven and allow to cool.
When the vegetables have cooled, carefully squeeze the skin of
the roasted garlic, releasing the soft, roasted garlic clove, into the jar of a
blender or workbowl of a food processor. Add the remaining roasted vegetables
and then add the salt, pepper, and lime juice. Process until the desired
consistency is reached and then transfer to a serving dish. Stir in the chopped
cilantro and green onions and serve with chips.
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