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My Roasted Salsa Verde by Tiffany




Source of Recipe


Tiffany


List of Ingredients




2 lbs. tomatillos, paper skins removed and washed
5 whole garlic cloves, unpeeled
1/2 white onion, peeled and cut in half
1 med. jalepeno
1/2-1 bunch cilantro, stemmed
2 tsp. sugar
1 tsp. salt
2 green onions, sliced


Recipe



Place tomatillos, onion, garlic, and jalepeno on a baking sheet. Place in a 500* oven and roast until tomatoes "pop", and onions and garlic carmelize, approx. 15-20 mins. Turn jalepeno over once during cooking.

Add the cilantro, salt, sugar, and green onion to a blender. Once garlic is cool enough to handle, peel of skin and place it in the blender. Cut off the stem of the jalepeno and drop it in the blender. Pour the onion and tomitillos with their juice from the baking sheet into the blender. Cover blender and puree on high until smooth. At this point, if it is too spicy, you can add an avocado. Adjust the sugar and salt if needed. Let cool and refrigerate for a couple of hours until ready to serve.

USE CAUTION WHEN BLENDING HOT INGREDIENTS IN THE BLENDER!
REMOVE THE LID CAREFULLY!