Sauces & Seasonings
6 - 8 servings
15 minutes
15 minutes
Chef Heidi Allison
1 pound tomatillos (approximately 10 large or 20 small) husked and rinsed
2 Jalapeno Chiles, 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
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.
Roasting mellows the sharp flavor of the tomatillos. Leaving the skin on the garlic prevents it from burning.
