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Salsa Verde
Ingredients
| * | 1 1/2 lbs. tomatillos, husked and rinsed |
| * | 1 cup white onion, chopped |
| * | 3 cloves garlic, peeled |
| * | 3-4 jalapenos, stemmed, or to taste |
| * | 3 tbls. vegetable oil |
| * | Coarse salt and freshly ground black pepper |
| * | 1/2 cup cilantro, chopped |
Instructions
| 1 | Preheat oven to 450 degrees. In a glass bowl, combine tomatillos, onion, garlic, jalapenos and oil. Season with salt and pepper and toss to combine. Spread mixture onto a non-stick baking sheet and roast for 45 minutes. Remove from oven and cool. |
| 2 | Transfer mixture to a food processor or blender and pulse until coarsely processed. Add cilantro and pulse 3-4 more times to combine. |
Notes
- Keep covered and refrigerated for up to 3 days.