Roasted Tomatillo Salsa

Roasted Tomatillo Salsa can be served as a condiment or thinned with a little broth or water to serve as a green enchilada sauce.

1 lb tomatillos, husked and rinsed, quartered
1 small red onion, quartered
1 jalapeno, halved
1 serrano pepper, seeded
2 cloves garlic
2 Tbsp olive oil
1/4 cup finely chopped fresh cilantro
Salt and pepper to taste

1. Preheat oven to 400 degrees F.
2. Place tomatillos, onion, peppers and garlic in a baking dish. Toss with oil and season with salt and pepper. Roast until tomatillos turn golden around the edges and are soft, about 45 minutes.
3. Remove from oven and blend ingredients together until nearly smooth, then stir in the cilantro. Season with salt and pepper, to taste.

Servings: 6


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