Tomatillo Sauce

Total Time:
45 min
Prep:
10 min
Inactive:
5 min
Cook:
30 min

Yield:
2 cups
Level:
Easy

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

Preheat the oven to 350 degrees F.

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.

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.

The tomatillo sauce can be made 1 day ahead, covered and chilled.


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