- Rating:
- Servings:
- 2 cups
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 1 pound Tomatillo
- 3 whole Jalapeno Chile (green) sliced in half and seeded
- 3 whole Red Fresno Chiles sliced in half and seeded
- 1 whole Maui Onions quartered
- 1 whole Organic Tomatoes quartered
- 2 cloves Organic Garlic *Roasted
- 1 whole Meyer Lemons juiced
- 2 whole Key Limes juiced
- 1/3 cup Cilantro (fresh)
Directions
Peel the husks off of the tomatillos and rinse under cold water. Boil the tomatillos in salted water until soft and tender. While the tomatillos are cooking, preheat over to 400°F. Place the peppers and onions on a sheet pan, drizzle with olive oil, season with salt and pepper and roast in the oven until slightly charred. This will take about 10-15 minutes. When the tomatillos are done, strain them and put them into a blender. Add the peppers, onions, tomato, garlic, lemon, lime and cilantro. Blend to desired consistency. Adjust seasoning and add cayenne if you want to heat it up more.
