Shelly's Recipe

ROASTED TOMATILLO SAUCE

Category: Sauces - Miscellaneous

8 - 12 medium sized tomatillos, husked and washed
Olive oil
2 - 4 garlic cloves, unpeeled
1 large white onion, sliced thick (about 3/4 inch thick slices)
2 - 3 jarred chipotle chilies and some of the sauce they are packed in
Fresh cilantro, chopped (to taste)
Kosher salt

Preheat oven to 425 degrees.

Coat the tomatillos in olive oil and set on a foil covered baking sheet. Roast in oven until the skins are somewhat blackened (15 to 30 minutes). Remove from oven and let cool.

In a large dry cast iron skillet, lay whole onion slices and unpeeled garlic cloves and char the onions until black on both sides. Turn the garlic cloves and roast them on both sides as well. Remove from stove and allow to cool slightly.

Place roasted tomatillos, onions, garlic (remove the peel), and chiles in a food processor and pulse a few times. Add chopped cilantro to taste and salt. Pulse a few more times to combine.