8-10 fresh tomatillos 2 jalapenos, seeded 2-3 cloves garlic 1/2 onion 1/2 cup cilantro
Peel tomatillos & cut into quarters. Cut onion into quarters. Toss first four ingredients in olive oil or avocado oil and spread onto baking pan. Season with sea salt and fresh ground pepper. Roast in 350 degree oven for approximately 20 minutes. Cool slightly, then place in blender; add 1/2 c. cilantro. Chop/puree/blend until creamy.
Makes approx. 3-1/2 cups.
This recipe is mild to moderate heat depending on the jalapeños. For a hotter salsa, just add more jalapeno. This one is delicious poured over chicken enchiladas or other Mexican dishes!
This recipe was inspired by my sister-in-law, Deb Juarez, who is a successful personal chef in Ohio. This is how she taught me to make this type of salsa, and I absolutely love it!