Ingredients
- 1 1/2 pounds tomatillos (about 20), husks removed, washed well
- 1/2 medium white onion, cut into 1/2-inch slices
- 2 garlic cloves, unpeeled and smashed
- 1 jalapeño
- Salt
- 1 small bunch of fresh cilantro, chopped
Yield
Serves: about 4 cups; vegan, gluten-free
Preparation
Preheat the oven to 400°F.
Place the tomatillos, onion, garlic and jalapeño on an aluminum foil-lined baking sheet and roast for 20 minutes. Remove the stem from the jalapeño and the skin from the garlic cloves, and blend everything in a food processor until mostly smooth. Season with salt and let cold to room temperature.
When the salsa has cooled, add the cilantro and serve or refrigerate for up to 1 week.
