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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Roasted Tomatillo Sauce Recipe

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This recipe for Roasted Tomatillo Sauce is from Our Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound tomatillos, husked, washed and halfed
4 cloves of garlic
2 jalapeno peppers (Remove seeds) *
1 green bell pepper (Remove seeds)
1 poblano pepper (Remove seeds) *
1 onion, cut into quarters
kosher salt and freshly ground black pepper
Extra-virgin olive oil, for drizzling
1 small bunch of fresh cilanto, leaves only
Zest and juice of 2 limes

* Add if desired.
Directions:
Directions:
Preheat oven to 400 degrees F.

Spread the tomatillos, garlic, bell pepper and onion on a baking sheel and season with salt and pepper.

Drizzle with olive oil and toss everything to coat.

Roast until the vegetable are soft ~ about 15 minutes.

Put all of the roasted vegetables and the cilantro into a food processor. Process until still a bit chunky. Stir in the lime zest and juice. Let cool.

Use immediately or pour into freezer bags, label and freeze.
Number Of Servings:
Number Of Servings:
2.5 quarts
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
This green tomatillo sauce was insired by Lindos Mexican Restaurant in Henderson, NV.
Great as a dip with thin tortilla chips or added to steak tacos.

 

 

 

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