Roasted Tomatillo Chile Salsa
Can be used as an enchilada sauce or over stuffed peppers
Ingredients
- 1 lb tomatillos, husked
- 1 white onion, peeled, sliced, quartered or whole
- 4 garlic cloves
- 2 jalapenos
- 2 tsp ground cumin
- 1 tsp salt
- 1/2 cup chopped cilantro leaves
- juice from half a lime
Instructions
1
Preheat oven to 400 degrees F.
2
On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes.
3
Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.
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Sep 2014
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