Roasted Tomatillo Sauce
Roasted Tomatillo Sauce is a vibrant, tangy blend of roasted tomatillos, fresh cilantro, and a hint of spice. Perfect for adding a zesty kick to tacos, grilled meats, or your favorite dishes.
Recipe - Midlothian #69
Roasted Tomatillo Sauce
Prep Time10 Minutes
0Cook Time60 Minutes
Ingredients
2 lbs tomatillos, husks removed and washed (see note)
1 large yellow onion, peeled and thickly sliced
2 jalapeños, halved (seeds removed)
6 cloves garlic, peeled
2 Tbs vegetable oil
2 limes, divided
1 cup cilantro leaves
1 tsp salt
1 tsp black pepper
Directions
- Preheat oven to 375° F. Add the tomatillos, onions, jalapeños, garlic and oil to a large roasting pan. Zest the limes over the vegetables. Cut the limes in half, and add to roasting pan. Cook for 40 minutes, stirring halfway through cooking time. Let cool for 10 minutes. Squeeze lime juice into a blender or food processor. Discard limes. Add all of the vegetables and liquid from the roasting pan to the blender. Add cilantro, salt and pepper. Puree until smooth. Serve as a salsa, or use as a base for enchilada sauce.
Note: Tomatillos have a sticky residue on their skin after removing the husks. Blanch for 30 seconds in simmering water, or wash/soak in hot water to remove the residue.
Nutritional Information
Per Serving (1/2 cup): Calories: 50, Fat: 3 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 200 mg, Carbohydrates: 7 g, Fiber: 2 g, Protein: 1 g.
10 minutes
Prep Time
60 minutes
Cook Time
0
Servings
Shop Ingredients
Makes 0 servings
Fresh Tomatillo - 0.15 Pound
$0.18 avg/ea$1.19/lb
Not Available
Fresh Jalapeno Pepper, Green - 0.08 Pound
$0.10 avg/ea$1.29/lb
Fresh Garlic Bulb - 1 Each
$0.69
Brookshire's 100% Pure All Purpose Vegetable Oil - 48 Fluid ounce
$4.49 was $4.69$0.09/fl oz
Fresh Limes - 2 Pound
$4.99$2.50/lb
Fresh Cilantro, Organic - 1 Each
$1.59
Not Available
Not Available
Nutritional Information
Per Serving (1/2 cup): Calories: 50, Fat: 3 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 200 mg, Carbohydrates: 7 g, Fiber: 2 g, Protein: 1 g.
Directions
- Preheat oven to 375° F. Add the tomatillos, onions, jalapeños, garlic and oil to a large roasting pan. Zest the limes over the vegetables. Cut the limes in half, and add to roasting pan. Cook for 40 minutes, stirring halfway through cooking time. Let cool for 10 minutes. Squeeze lime juice into a blender or food processor. Discard limes. Add all of the vegetables and liquid from the roasting pan to the blender. Add cilantro, salt and pepper. Puree until smooth. Serve as a salsa, or use as a base for enchilada sauce.
Note: Tomatillos have a sticky residue on their skin after removing the husks. Blanch for 30 seconds in simmering water, or wash/soak in hot water to remove the residue.