Roasted Vegetable Sauce

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
about 1 cup

Ingredients
  • 2 pounds tomatillos, husked, washed, halved
  • 2 jalepeno peppers, seeded (use rubber gloves)
  • 1 medium onions, halved
  • 12 cloves garlic
  • 1/4 cup chopped cilantro
  • 3/4 cup vegetable stock
  • Salt and pepper to taste
Directions
  • Preheat oven to 425 degrees F. Lightly oil a roasting pan or grill and place vegetables in a single layer. Roast until soft and golden brown, 20 minutes. Transfer roasted vegetables to a blender or food processor, add cilantro and stock and puree. Serve warm or at room temperature, with refried beans.


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