1 1/2 teaspoons Garlic
3/4 pound Tomatillos
3 Medium (4-1/8" long) Scallions or Spring Onions
2 Serrano Pepper
1 tablespoon Extra virgin olive oil
1/4 teaspoon Salt
1/4 cup Cilantro (Coriander)
3/4 pound Tomatillos
3 Medium (4-1/8" long) Scallions or Spring Onions
2 Serrano Pepper
1 tablespoon Extra virgin olive oil
1/4 teaspoon Salt
1/4 cup Cilantro (Coriander)
Heat oven to 400°F.
Smash garlic with the flat side of a chef's knife, just breaking the skin.
Cut the tomatillos, scallions, and peppers into chunks. Toss all with the smashed garlic, olive oil, and salt in a nonstick baking dish
Roast for 30 minutes, stirring once halfway through.
Remove garlic from skins when cool enough to handle. Combine garlic, remaining ingredients, and cilantro in a blender; purée.
Adjust seasoning and serve, or cover and refrigerate up to 1 week.
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