- 1 pound tomatillos, husked
- 1 jalapeno
- 1 teaspoon olive oil
- 1 garlic clove
- 1 small onion
- 1/4 cup fresh cilantro
- 1 1/2 tablespoons fresh lime juice
- salt to taste
Heat oven to 450 degrees. Prepare vegetables for roasting. Peel the clove of garlic. Peel and cut the small onion into fourths. Cut the jalapeno in half lengthwise, and remove the stem, and seeds as well if you prefer a milder flavor. (Be sure to wash your hands thoroughly after touching the raw chile, the oils can burn your eyes and skin long after cooking!)
Toss tomatillos, onion, jalapeño, and garlic with olive oil and place on parchment paper lined baking sheet. Bake 10 minutes while shaking pan occasionally, until vegetables are lightly charred. Cool slightly, about 5 minutes.
Add all cooked vegetables, cilantro, lime juice, and salt to food processor and pulse until coarsely ground, 5 7 pulses. Salsa is ready to serve!
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