Recipe courtesy of Curtis Aikens

Roasted Vegetable Sauce

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  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: about 1 cup
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2 pounds tomatillos, husked, washed, halved

2 jalapeno 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


  1. 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.