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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By crystal_roses
Calfornia
on February 10, 2013
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My boys ate most if this with chips before I could serve it with the chicken. Love!
By amiles
New Jersey
on August 24, 2012
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Y-U-M! That's all that needs to be said. Try it!
By gdoh23
on August 16, 2012
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Holy Tomatillo! I read reviews a lot and though I appreciate them, I've never actually felt the need to comment. But this recipe is so monumentally good it requires a shout out. I see tomatillos in my local market all the time and never knew how to prepare them or even if we'd like them. Thank you Melissa! The combination of flavors is devine. It will be a go-to staple with lots of things.
Just reheated some of the roasted chicken for lunch, layered it on the flatbread with the sauce and some arugula. Perfect sandwich.
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