Roasted Tomatillo Sauce

Total Time:
40 min
Prep:
10 min
Inactive:
15 min
Cook:
15 min

Yield:
2 1/2 quarts
Level:
Easy

Ingredients
  • 1 pound tomatillos, husked, washed and halved
  • 4 cloves garlic
  • 2 jalapeno peppers
  • 1 green bell pepper
  • 1 poblano pepper
  • 1 onion, cut into quarters
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil, for drizzling
  • 1 small bunch fresh cilantro, leaves only
  • Zest and juice of 1 1/2 limes
Directions
  • Preheat the oven to 400 degrees F.

  • Spread the tomatillos, garlic, jalapenos, bell pepper, poblano and onion on a baking sheet and season with salt and pepper. Drizzle with olive oil and toss everything to coat. Roast until the vegetables are soft, 10 to 15 minutes. Let cool for a few minutes.

  • Remove the seeds from the peppers. Put all of the roasted vegetables and the cilantro into a food processor or blender. Process until still a bit chunky. Thin with some water if it is too thick. Stir in the lime zest and juice. Let cool completely.

  • Use immediately or pour into freezer bags, label and freeze.


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    Tomatillo Salsa

    Recipe courtesy of Food Network Kitchen