Servings 4 cups
Ingredients
- Vegetable oil, for greasing baking sheet
- 1 1/2 pounds tomatillos
- 4 cloves garlic (unpeeled)
- 1 jalapeño, stemmed
- 1/2 yellow onion, peeled
- 2 (4-oz.) containers diced green chiles
- 1/2 cup cup loosely packed cilantro leaves
- 1 1/2 cups chicken broth
- 1 Tablespoon lime juice
Instructions
- Preheat the oven to 425°F. Grease a baking sheet with vegetable oil.
- Remove the husks from the tomatillos then rinse and dry them. Halve them and place them cut side down on the baking sheet. Add the garlic cloves, jalapeño and onion to the baking sheet. Drizzle lightly with additional oil then roast the vegetables until the tomatillos are soft and blistered, 20 to 25 minutes.
- Remove the baking sheet from the oven. Carefully transfer the tomatillos, jalapeño and onion (with all liquids from the baking sheet) to a blender or food processor. Peel the garlic and add the cloves to the blender. Add the diced green chilies (with liquids), cilantro, chicken broth, lime juice and 1 teaspoon kosher salt to the blender. Blend until smooth. Taste and season the sauce and serve or use as a sauce for enchiladas.
Notes
- Store leftover salsa in an airtight container in the fridge for up to 5 days.
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