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Sauces & Seasonings
Chef Ida Rodriguez
10 Tomatillo husked and rinsed
4 Jalapeno Chile
3 cloves Organic Garlic
1 teaspoon Salt
1 tablespoon Oil
1 small Onion chopped
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 a consistency that is easily spooned.
