Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons vegetable, canola oil or olive oil
  • 10-12 medium sized tomatillos, husks removed
  • 1-3 jalapeños, depending on how spicy you like it, stems removed
  • 1 large white onion, quartered
  • 4 large garlic cloves
  • 1 bunch cilantro, stems removed
  • 1 teaspoon sea salt

Instruction

  • In a large pot, heat the oil over high
  • Crowd the tomatillos, jalapeños, half of the white onion and garlic in a single layer in pan
  • Cook on high without turning until vegetables are charred, about 4 minutes
  • Turn everything in the pan over and repeat until charred on other side, about 4 minutes longer.Reduce the heat to low and cover the pot with a lid
  • Simmer for 15 minutes
  • Turn off the heat and allow to cool completely.In a food processor add the charred vegetables starting with only 1 jalapeño
  • Add in cilantro, salt and remaining white onion
  • Blend on low until desired texture is achieved
  • If not spicy enough, add more jalapeño one at a time.Store for up to 1 week refrigerated in an airtight container.