1pint tomatillos, husked and rinsed (12-13 tomatillos)
3 cloves garlic, unpeeled
1 hot Portugal pepper (or other milder chile pepper)
1 small onion, quartered
½ jalepeno pepper, seeded
2 tbsp corn oil/olive oil
1 tsp salt
¼ tsp black pepper
½ tsp lemon juice
Preheat oven/ toaster oven to 350 degrees F. Toss tomatillos, garlic, peppers, and onion in olive oil, salt and pepper. Spread on a baking sheet and roast until juices start dripping from tomatillos and onions are turning brown. Let everything cool. Peel garlic and blend all ingredients to desired texture in a blender or food processor. Serve on tacos, as a dip for chips, or with burgers.
Tomatillo Sauce prep time: 5 min cooking time: 20min
Husk and rinse tomatillos. Blend in a blender/food processor until smooth. Transfer to a pot. Bring to a boil over medium to high heat, stirring often. Add sugar, salt, and butter to taste. Tomatillos naturally contain a certain amount of pectin, so your sauce will thicken slightly when cooling. Simmer for 10min after adding butter, sugar, and salt, . Pour into sterilized jars for canning, or allow to cool and refridgerate. Great with burgers and arugula on a bun, ground lamb, or in tacos with arugula and ground meat.