Recipe courtesy of Curtis Aikens
Roasted Vegetable Sauce
- Yield: about 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 204
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 40
- Dietary Fiber
- 11
- Sugar
- 21
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 1464
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
Ingredients
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
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.