Ingredients
- 8 oz tomatillo (5-6 medium), husked)
- 1 jalapeño pepper (seeded and minced)
- ½ onion (chopped)
- 6 sprigs fresh cilantro (roughly chopped)
- ¼ cup water
- ½ teaspoon salt
- 2 tablespoons olive oil
Nutrition Info Per Serving
Serving Size
⅓ cup
Carbohydrates
4
g
Protein
1
g
Fat
5
g
Calories
58
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Instructions
- Preheat oven to 400°F.
- Coat a nonstick jelly-roll pan with olive oil.
- Place the tomatillos in the pan.
- Roast, turning every 5 minutes, until the tomatillos are browned and almost cooked thoroughly.
- Place the tomatillos in a food processor blender.
- Add peppers, onions, and cilantro.
- Process until coarsely pureed.
- Pour the puree into a small bowl.
- Stir in the water, 1 tablespoon at a time, until the sauce reaches desired consistency.
- Stir in salt.
- Let stand for 30 minutes before serving.