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Sauces & Seasonings
Mexican
3 cups
20 minutes
15 minutes
1 pound Melissa’s Peeled Tomatillos
½ Melissa’s Perfect Sweet Onion
4 cloves Melissa’s Peeled Garlic
2 medium Hatch peppers, or Anaheim, roasted, peeled, stemmed and seeded
1 teaspoon coriander
1 teaspoon oregano
½ teaspoon cumin
¼ cup water
Preheat the oven to 425 F.
Rinse tomatillos and add to a baking sheet with onion and garlic. Place the baking sheet on the center oven rack, and roast the vegetables until moderately charred, about 15 minutes.
After the vegetables have cooled, place them in a blender. Add the Hatch Peppers, coriander, oregano, cumin, and water, and process until the desired consistency is reached.
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