Karen Coghlan

By missy55

Ingredients

• 1.5 pounds husked tomatillos, washed, roasted and pureed
• 1 medium onion, peeled, roasted and chopped fine
• 1 jalapeno pepper washed, roasted, peeled, deseeded and chopped fine
• 4 cloves garlic, roasted, peeled and pureed
• 1/2 cup chopped hatch green chile
• 1/4 tsp garlic granules
• 1/2 tsp salt
• 1/8 tsp ground pepper

Details

Servings 2
Preparation time 15mins
Cooking time 35mins
Adapted from blueyonderurbanfarms.com

Preparation

Step 1

Instructions
Remove husks from tomatillos, wash and place on roasting pan
Wash pepper, peel onion and cut into quarters, leave garlic in paper husks and place on cookie sheet or another pan
Place pan in oven on top shelf, broil on hi till everything is blackened on one side, remove from the oven, flip over and blacken the other side, remove the garlic when blackened
When tomatillos are blackened remove everything from the oven and let cool, when cool puree or chop tomatillos fine and put in a skillet
Chop pepper, garlic, onion and hatch green chile fine add to skillet with tomatillo sauce
Add garlic granules, and black pepper to skillet, heat on medium, bringing to a low simmer
Let simmer for 5 minutes remove from heat and let cool
Refrigerate till ready to use

Instructions