Roasted Tomatillo Sauce
- Level: Easy
- Yield: 2 1/2 quarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 42
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 7
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 215
- Total: 40 min (includes cooling time)
- Active: 10 min
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.