- Rating:
- Servings:
- 1 1/2 cup
- Difficulty:
- Total Time:
- Recipe By:
- Ida Rodriguez
Ingredients
- 10 Tomatillo husked and rinsed
- 4 Jalapeno Chile
- 3 cloves Organic Garlic
- 1 teaspoon Salt
- 1 tablespoon Oil
- 1 small Onion chopped
Directions
Roast and peel tomatillos and jalapenos. (See tip of the month - Roasting Bell Peppers, Onions, Tomatoes, and Tomatillos.)
In a small saucepan, sauté the onion and garlic, in hot oil, until onions are translucent.
In the bowl of a food processor, puree tomatillos, jalapenos, onion, garlic, and salt into a rather coarse-texture puree.
If necessary, add up to 1/2 cup water, to give the sauce an easily spoonable consistency.
