Roasted Tomatillo Salsa

Name: Roasted Tomatillo Salsa
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 1/2 cups
Ingredients: 1 lb tomatillo, husks discarded; 3 garlic cloves, unpeeled; 2 large jalapeno peppers; 1 yellow onion, quartered; 1 lime, juice of; 1/2 cup fresh cilantro, chopped; 2 tablespoons olive oil; 1/2 teaspoon sugar; 1/2 teaspoon salt; 1/2 teaspoon fresh ground pepper

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Recipe by EmilyStrikesAgain

Serve with chips or as a great sauce for fish, chicken, or shrimp. From The Chicago Tribune

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READY IN: 35mins

YIELD: 1 1/2 cups

UNITS: US

INGREDIENTS

Nutrition

1

lb tomatillo, husks discarded
3

garlic cloves, unpeeled
2

large jalapeno peppers
1

yellow onion, quartered
1

lime, juice of
¹⁄₂

cup fresh cilantro, chopped
2

tablespoons olive oil
¹⁄₂

teaspoon sugar
¹⁄₂

teaspoon salt
¹⁄₂

teaspoon fresh ground pepper

DIRECTIONS

Heat oven to 500°F
Place tomatillos, garlic, jalapenos and onion on an ungreased baking pan.
Cook, stirring once, until vegetables are charred,. about 15 minutes; set aside to cool.
Remove stems (but not seeds) from peppers; discard.
Peel garlic.
Transfer ingredients to a food processor; process until coarsely chopped.
Transfer to a medium bowl; stir in lime juice, cilantro, olive oil, sugar, salt and pepper until well-blended.
Salsa will keep, refrigerated, up to 4 days.

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