This is a favorite of ours at the market! We love the description the author uses, “the flavors dance on your tongue and causes you to keep picking up chip after chip…”
Ingredients:
1-2 dozen fresh tomatillos, husked
1 onion quartered
1 pablano pepper, seeded and cut into quarters
1-2 jalapeno peppers, seeded and cut into quarters
1-3 cloves garlic
Full handful fresh cilantro
1-2 tsp ground cumin
Sea salt & pepper to taste
Virgin olive oil
Directions:
1. Pre-heat oven to 400 degrees
2. Clean and prep the vegetables, coat with oil and spread out on baking sheet
3. Bake 30-40 minutes until browned
4. Remove and cool 15 minutes
5. Place roasted vegetables in food processor with cilantro, seasonings and a little bit of olive oil (1sp) and puree
6. Add cumin, salt & pepper
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