Ingredients:
2 pound tomatillos husked (most of the ones we found in our local grocer were mostly husked already. Be ware: they are sticky!)
2 white onion, peeled, sliced, quartered
8 Garlic cloves
4 jalapenos
4 teaspoons Ground cumin
2 teaspoon Salt
1 cup chopped cilantro leaves
1 lime, juiced
Directions:
On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky. Transfer all but 1 cup of your tomatillo salsa to a serving dish or bowl for later, leaving that last 1 cup in the food processor.
My opinion:
If I’m not careful when we make this, I end up eating half of it with tortilla chips before I can add it to any dish. So good!
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