- 2
Ingredients
- 1 lb tomatillos (about 10 to 12), soaked, husked, and dried
- 2 to 3 fresh serrano chiles, stemmed
- 1 small white onion, peeled, cut into half-inch-thick slices, and separated into rings
- 2 to 3 garlic cloves
- 2 T. olive oil
- Coarse salt and freshly ground black pepper to taste
- 1/3 c. water
- 1/4 c. coarsely chopped fresh cilantro
- Pinch of sugar to taste
Preparation
Step 1
1. Preheat oven to 475. Position the rack on the second-highest level from the top of the oven. Place the tomatillos, serranos, onion rings, and garlic cloves in a bowl and toss with olive oil and a sprinkling of salt and pepper. Pour the ingredients onto a foil-lined baking sheet, distribute evenly, and roast for 10 to 12 minutes, until the ingredients are soft and lightly browned. Remove from the oven and cool.
2.Coarsely chop the serranos, onion, and garlic by hand and place in a medium bowl. Pulse the tomatillos with their juice to a coarse puree in the food processor, then add to the bowl with the chile-onion-garlic mixture. Add the water and stir in the cilantro. Taste and adjust seasoning, adding a pinch of sugar if needed. Serve.