Whoops. I bought tomatillos and peppers weeks ago to cook into my pozole, and never got around to using them, except for the lone jalapeño. What could I do with tomatillos and a habanero before they spoil, when I have too many other recipes in the cue to make pozole again in the near term? Do tomatillos even spoil? The pepper was looking wrinkly…
I consulted the web (as usual) and found some salsa recipes, but none that really appealed to me, so I blended a few of them and came up with an outrageously delicious result. Without further ado, as I hate food blogs that ado repeatedly before the recipe, here it is.
Ingredients: chop all ingredients, toss with a little oil, salt, and pepper, and place on a baking sheet, on lightly oiled foil for easiest cleanup.
- About 8 tomatillos
- 1 onion (any variety)
- 2 cloves garlic
- Pepper – I used a habanero, but choose your favorite(s)
- Fresh cilantro
- 1 lime
Roast first four items at 400’F for 30 minutes, then scoop everything (drained, but not squozen) into a blender or food processor. Add a big handful of cilantro, squeeze in the juice of half of the lime, and puree. Enjoy!
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