Ingredients
Scale
- 12 large tomatillos (about 2 pounds)
- 1/2 onion
- 1 jalapeno pepper
- 1 garlic clove
- 1 teaspoon kosher salt
- 2-inch bunch of cilantro (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Remove the husks from the tomatillos and wash them. Quarter the onion and jalapeno.
- Place the tomatillos, onion, and jalapeno on a baking sheet and roast for about 20-30 minutes until softened.
- Let the roasted vegetables cool for 10 minutes, then transfer them to a blender.
- Add the garlic clove and salt; blend until smooth. If desired, add chopped cilantro for extra flavor.
- Taste and adjust seasoning if necessary. Store in an airtight container in the fridge for up to five days or freeze for later use.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Sauces & Condiments
- Method: Roasting
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 30
- Sugar: 2g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg