Tomatillo Onion Roasted Tomatillo And Green Chili Sauce

Tomatillo Onion Roasted Tomatillo And Green Chili Sauce

Ingredients:
10 tomatillos
1 tablespoon olive oil
1 small onion, quartered
2 cloves garlic, peeled
2 Anaheim chilies, seeded

Directions:
Juice from 2 limes
Salt to taste
1. Preheat oven to 350°F. Remove the papery husks from the tomatillos and wash
them. Remove the core and cut into quarters.
2. Place a large skillet over medium heat and once it is heated, add the olive oil,
vegetables, garlic, and chilies. Shake the pan frequently to keep ingredients from
sticking. Cook for about 10 minutes. Place the skillet in the middle of the oven.
3. Roast for 30 minutes. Remove the pan from the oven and cool.
4. Place the vegetables in a blender or food processor. Add the lime juice. Pulse
several times to get the desired texture. Taste and add salt as needed. Place in a
tightly sealed container and refrigerate for up to 1 week.
Tomatillos, the Distant Tomato Cousin
Tomatillos look like green tomatoes wrapped in a green, papery husk. The
Aztecs in Mexico domesticated the tomatillo around 800 B.C. They’re
generally smaller than apricots. They have a tart, slightly bitter taste when
raw, but roasting them brings out the sugars and the tartness mellows to a
refreshing flavor.
ONION MARMALADE
Even though this dish makes quite a bit of food, it stores well. You can keep it in
your refrigerator in a tightly sealed glass jar for up to 2 months. Or you can freeze
it for up to 4 months.
Yields 1 pint