Description
We love this versatile tomatillo sauce made from fresh, roasted ingredients. And, it is so easy! Use this tomatillo sauce as a stand alone dip or to change things up on everyday tacos or in chicken enchiladas.
Ingredients
Scale
- 10–12 medium sized tomatillos
- 1/2 yellow onion
- 1 medium sized head of garlic cloves
- 1/2 jalapeño
- olive oil (about 1/4 cup)
- 3/4 cup fresh cilantro
- 1/2 tsp cumin
- 1/2 tsp salt (more or less to taste)
- juice of one lime
Instructions
- Preheat your oven to 400° and line a large baking sheet with foil.
- To prepare the tomatillos for roasting, you will take them out of the paper husks. Rinse them in a colander. Cut them crosswise and place on the baking sheet, flat, cut side down.
- Peel and quarter the 1/2 yellow onion. Put the onion on the baking sheet.
- Wash and half a jalepeño pepper, lengthwise. Take seeds out. Place one half on the baking sheet with cut side down.
- Take the entire head of garlic and peel the loose outer layers of paper skin, leaving the head in tact. Cut the top of the garlic head off, exposing each clove. Place in its own foil pouch on the baking sheet.
- Brush olive oil on tomatillos, onion, jalapeño, and on garlic head. Close the foil pouch with the garlic clove enclosed.
- Roast for 15 minutes.
- Remove tomatillos from the pan, and place in a bowl to cool.
- Roast the remaining veggies for 5-10 more minutes, until they are tender.
- Allow these veggies to cool for about 30 minutes.
- Wash and remove cilantro leaves from stems, measuring leaves to 3/4 cup.
- Put tomatillos, onions, jalapeño in a blender. Squeeze each garlic clove out of its remaining paper skin and put only cloves into the blender.
- Add cilantro, cumin, lime juice and salt to the blender; blend on medium until a smooth texture.
Notes
- Try adding a ripe avocado to the blender when mixing this up, for a creamier version of this sauce.
- Prep Time: 10 min
- Cook Time: 30 min