Tuesday, June 4, 2013

Tomatillo Salsa

2-3 cups of tomatillos-skinned, rinsed and quartered
2 Tbs of diced onion 
2 garlic cloves, minced
1 jalapeno
2 Tbs of EVOO
1 Tbs of honey
2 Tbs of cilantro, chopped
1 Tbs of blended Adobo mixture

Toss the tomatillos, onion, garlic and jalapeno with 1 Tbs of EVOO and S&P. Roast in a 375 F oven for 15-20 minutes. Depending on the size of the tomatillos this could take longer. They are done when the skin peels away from the flesh and the onions begin to become translucent in color. 
After the roasting is done, place the tomatillo mixture in a food processor. Blend until smooth. Next add the other Tbs of EVOO, the honey, cilantro and Adobo mix. Blend again. Taste and adjust as needed. 

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