1 1/2 lbs. Tomatillos , husked and rinsed
1 1/4 chopped White Onions
4 cloves Garlic , peeled
3 Jalapeno Peppers , stemmed
3 Tbsp. Vegetable Oil
1/2 cup Cilantro Leaves, coarsely chopped
Salt and Pepper to taste
1.) Preheat oven to 450 degrees F. In a bowl, toss together tomatillos, onions, garlic, chilies, oil, salt and pepper. Transfer to a small baking dish. Roast for 45 minutes. Remove and let cool.
2.) Place cooled mixture in processor and pulse blend until coarsely processed. Season to taste with salt.
3.) *Shelf Life: 4 days. Makes about 3 cups.
4.) NOTE: SALSA VERDE may be substituted with the following recipe: 3 7oz. cans Salsa Verde (Tomatillo salsa); 1/2 cup Cilantro Leaves; 3-4 Jalapeño Chilies, stemmed
5.) Place in processor. Process until well combined.