1 pound Tomatillos, husked and rinsed
4 ounces onion, cut into 1-inch slices
1 ounce garlic cloves, unpeeled
1/3 cup Cilantro, chopped
1 tablespoon jalapeno, chopped
salt, as needed
Servings: 4
1. On griddle or in cast iron pan over medium heat, cook tomatillos, onion and garlic, turning occasionally, until charred and soft. Cool; peel garlic.
2. In blender or food processor, puree tomatillos, onion, garlic, cilantro and jalapeno. Season with salt.
Preparation Time: 15 minutes
Start to finish: 30 minutes
Notes: Tip: Serve on baked potatoes or offer as a topping choice for a baked potato bar.
4 ounces onion, cut into 1-inch slices
1 ounce garlic cloves, unpeeled
1/3 cup Cilantro, chopped
1 tablespoon jalapeno, chopped
salt, as needed
Servings: 4
1. On griddle or in cast iron pan over medium heat, cook tomatillos, onion and garlic, turning occasionally, until charred and soft. Cool; peel garlic.
2. In blender or food processor, puree tomatillos, onion, garlic, cilantro and jalapeno. Season with salt.
Preparation Time: 15 minutes
Start to finish: 30 minutes
Notes: Tip: Serve on baked potatoes or offer as a topping choice for a baked potato bar.
