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Mexican
4
5 minutes
15 minutes
20 oz. Melissa's Fresh Tomatillos
1/2 Melissa's Perfect Sweet Onion, peeled
4 cloves Melissa's Peeled Garlic
1 tsp. Coriander
1 tsp. Oregano
1/2 tsp. Ground Cumin
1/4 cup Water
2 medium New Mexico Hatch Chiles, roasted; peeled; stems & seeds removed
Preheat the oven to 425ºF.
Remove the husks from the tomatillos. Rinse the tomatillos and put the onion and the garlic onto a baking sheet pan.
Place them in the oven on the center rack and roast them until they are moderately charred, about 15 minutes.
Once roasted, carefully blend with the rest of the ingredients to your desired texture.
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