Roasted Tomatillo Salsa ala Javier’s

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2 1/2 pounds of tomatillos, whole, outer skin removed
1 teaspoon Better Than Bouillon chicken broth paste
1 teapoon Worcestershire  Sauce
1 teaspoon minced garlic
3 Serrano peppers, minced
½  small yellow or white onion, chopped fine
½ bunch of cilantro (a good handful) chopped fine
1 tablespoon sugar (I know, I rarely ever use white sugar, but this dish must have it)

Preheat oven to 425 and spray your Pyrex dish with cooking spray.

Peel the papery skin off the tomatillos, wash, and toss them, WHOLE, into the dish. Add the chicken paste, Worcestershire sauce, garlic, minced Serranos, onion, cilantro and sugar. I don’t even stir it but you can if you like. (I know you don’t think this will work without added liquid or chopping the tomatillos but, trust me, it will.)

Cover tightly with foil.

After an hour and 20 minutes, the tomatillos will have melted, releasing all of their juices. Loosen the foil so the steam will escape, stir a bit, and turn off the heat but let them rest in the oven for another 30 minutes or so.

Remove from the oven and mash them a bit with a wood spoon.

Serve on fish, tacos, omelets, or just eat with a few (not many!) chips…


- Recipe courtesy of Lisa McRee


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