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Sauces & Seasonings
Mexican
2 cups
15 minutes
5 minutes
10 tomatillos, husked and rinsed
4 Jalapeno Chiles
3 cloves organic garlic
1 teaspoon salt
1 tablespoon oil
1 small onion, chopped
Roast and peel tomatillos and jalapenos. 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 a consistency that is easily spooned.
