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I completely forgot to take a picture when I made this batch. It looks like green salsa. As soon as I made it I added it to my posole. To roast the tomatillos and onion I used my new Devo Olive Oil Harrisa EVOO, a blend of hot piri piri chilies, serrano peppers, cumin, coriander, garlic.

What you need:

  • 6 med tomatillos, husked and rinsed
  • 1 onion, quartered
  • 1 4-oz can diced green chiles
  • 6 cilantro sprigs
  • Freshly ground sea salt and pepper to taste

What you do:

  • Heat oven to 425°.
  • Place tomatillos and onion on baking sheet and brush with evoo.
  • Cook about 10 min, flip and cook another 5 min.
  • In processor, pulse tomatillos and onions
  • Add cilantro and pulse.
  • Transfer to bowl and stir in chiles.
  • Season with salt and pepper.