| Prep Time | 55 minutes |
| Cook Time | 20 minutes |
| Passive Time | 35 minutes |
| Servings |
people
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Ingredients
- 2 lbs. tomatillos husked and well rinsed
- 2 serrano peppers
- 1 medium white onion peeled and quartered
- 1 head fresh garlic
- 5 TBS. extra virgin olive oil
- 1/2 cup fresh cilantro chopped
- 1 fresh lime juiced
- 2 tsp. sea salt
Ingredients
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Instructions
- To roast garlic: Preheat oven to 400 degrees. 5. Remove from oven and allow to cool for about 15 minutes.
- Slice off the top of the head of garlic. Drizzle the top with olive oil and season with salt and pepper.
- Wrap in foil and place on rack in the oven.
- Roast until golden and allow garlic to cool.
- To roast veggies: Elevate oven temp to 450 degrees
- Line a sheet pan with parchment paper. Place quartered onions, whole tomatillos, and whole peppers on the tray. Drizzle with 4 TBS. of olive oil and sprinkle with 1 tsp. of sea salt.
- Roast for 7 minutes removing only the peppers.
- Place back in the oven and roast for an additional 8 minutes or until the tomatillos are soft all the way through and onions are beginning to brown.
- To make salsa: Pick up the parchment paper with the veggies, making sure not to lose any of the juices and place all roasted veggies in blender.
- Take cool garlic and squeeze out all the garlic out of the pods. Also, make sure to drizzle any of the olive oil from the roasted garlic into the blender...that is flavor!!
- Add in roasted peppers, cilantro and lime juice. Pulse until processed but still a tad chunky.
- Salt to taste.
- Store in fridge for up to a week.