Ingredients:
1 white onion, peeled and cut in half
8 tomatillos, peeled and washed
1 Serrano chili
2 cloves garlic, peeled
1/3 cup vegetable stock ( prefer homemade)
1 teaspoon Celtic sea salt
1/4 teaspoon ground pepper
Instructions:
Heat a large cast iron skillet. add 1 tablespoon sunflower oil. to coat pan wipe entire surface with a paper towel, making sure to cover the area with oil.
Add onion, tomatillos, Serrano chili, and garlic. Cook until vegetables are charred (turning after 10 minutes) for 20 -25 minutes. For a milder sauce, cut Serrano chili in half and remove seeds and stem. Add to a blender with the onion, tomatillos, garlic, and vegetable stock. Coarsely puree. Add salt and pepper to taste. Can be stored in the refrigerator for 2 weeks
Yield: 1 cup
- Recipe courtesy of Susan Salzman