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Roasted Tomatillo Salsa

My wife Jessica came up with this one.

  • 30 min
  • 15 min

Ingredients

  • 1 lb fresh tomatillos, husks removed
  • 3 garlic cloves, peeled
  • 2 medium jalapeno peppers
  • 1 medium onion, peeled and quartered
  • 1 T olive oil
  • 0.5 c chopped fresh cilantro
  • 0.5 t each salt and pepper

Directions

  1. Preheat oven to 500 F.
  2. Lightly grease roasting pan and put the first 4 ingredients on it
  3. Sprinkle with oil and roast 15 minutes, or until veggies are charred
  4. When cool enough to handle, discard pepper stems and drain liquid
  5. Coarsely chop roasted veggies in a food processor.
  6. Transfer to a bowl, add cilantro, salt and pepper
  7. Serve immediately, or refrigerate up to 3 days.

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