- Rating:
- Servings:
- 6
- Difficulty:
- Total Time:
- Recipe By:
- Heidi Allison
Ingredients
- 1 pound Tomatillo (approximately 10 large or 20 small) husked and rinsed
- 2 Jalapeno Chile stemmed seeds removed and minced
- 1/4 large White Onion
- 4 cloves Organic Garlic skin left on
- 1/2 teaspoon Kosher Salt
- 1/2 cup Hot Water
- 1 bunch Cilantro chopped
- 1 pinch Fresh Ground Black Pepper
Directions
Preheat the boiler.
Place the tomatillos, jalapenos, onion and garlic in a medium baking pan.
Broil, turning frequently, until all sides are lightly charred (about 15 minutes). Set aside and cool.
Add garlic, onion, and salt to a mortar and grind to a thick paste.
Add jalapenos, tomatillos, pan juices and water (a little at a time) until a thick sauce is achieved.
Add cilantro.
Season with black pepper.
Note:
Roasting mellows the sharp flavor of the tomatillos. Leaving the skin on the garlic prevents it from burning.
