Rick Bayless will make anyone wanna roast up a batch of tomatillos! Even someone like me that had never bought a single tomatillo. While I followed this recipe for the most part, I did substituted and few things.
Here’s what I used to make this my own:
1 lb Fresh Tomatillos, husks removed and thoroughly washed
1 large sweet onion
2 – 3 medium whole garlic cloves, peeled
1 large or 2 small jalapenos, seeded and deveined for less spice, leave whole for more
1 large lime, juiced
1 bunch of cilantro
2 tbsp olive oil
1 tbsp “Better than Store Bought Chili Seasoning”
Salt & Pepper to taste
It is important to wash the the tomatillos thoroughly, you’ll feel that they can be quiet sticky under those husks. Pat dry with a paper towel. Quarter the onion and the tomatillos. Toss with 1 tablespoon of olive oil, chili seasoning, 1/2 of the lime juice, garlic cloves, and jalapenos. Add a pinch or two of salt. Pre-heat oven to 450 degrees.
Place mixture on a foil lined baking sheet. Be sure that tomatillos are skin side up. Place baking sheet on top rung of the oven and roast for 5 – 7 minutes until skin is just starting to get dark brown. Remove from oven, turn over and return to oven, continue to roast another 5 minutes or so.
Remove from oven. Scoop all into a bowl cover with plastic wrap and set aside. Once tomatillo mixture has cooled enough to handle; remove skins from tomatillos and add mixture to food processor. Rough chop cilantro, and add to food processor, pulse until finely chopped. Add remaining oil, lime juice and pulse until pureed.
Taste for spiciness, adjust accordingly. Leave in refrigerator until cold through out. Stores in refrigerator and freezes well.
Hope you’ll enjoy!