Ingredients
Scale
- 10–12 tomatillos – husk removed and cleaned to remove the sticky film covering
- 2 large onions – diced into quarters
- 2 jalapeños
- 1 whole garlic clove
- 2–3 Tablespoons of extra virgin olive oil
- Salt and pepper
Instructions
- Preheat oven to 400°.
- Cut the top off the whole head of garlic, exposing the individual cloves…do not remove any of the skin.
- Rub the top of the head of garlic with a little bit of olive oil.
- Slice the jalapeños in half, length wise.
- Remove the seeds from one of the jalapeños (if you like your salsa on the mild side, then remove the seeds from both).
- Place the whole garlic clove, onion, tomatillos and jalapeños on to a cookie sheet.
- Toss them with the olive oil and liberally salt and pepper them.
- Bake for 20-25 minutes, stirring them once.
- Cool the vegetables for 1 hour so they are at room temperature.
- Place all ingredients into a food processor or a blender (make sure you get the juices and oil from the roasting pan) and blend by using the pulse mode until you everything is mixed and chopped but still have texture.
- Prep Time: 5 minutes
- Cook Time: 25 minutes