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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Tomatiilos and green chilies are cooked together making a tasty green chili-type vegetarian sauce. Ingredients:
10-12 tomatillos husked and rinsed |
3 tbsp oil ( olive, grapeseed or corn) |
2 large onions, diced |
5 cloves garlic, minced |
1 cup roasted green chili, diced |
1 tsp dried oregano |
1 cup vegetable stock (or water) |
salt & pepper to taste |
1/2 cup fresh cilantro |
1/4 cup lime juice |
Directions:
1. Preheat oven to 400* Put the tomatillos on a baking sheet and roast until the skins are lightly browned and blistered, about 20 minutes. Remove and once cool enough to handle, chop up, saving their juices.
2. While the tomatillos are roasting, put the oil in skillet over medium heat, when hot add the onions and garlic, and cook stirring occasionally until very soft and lightly browned, about 10 minutes. Add the tomatillos, chilies, oregano, and stock and a large pinch of salt and pepper; stir and bring to a low simmer. Cook, stirring occasionally until it is slightly thickened 10-15 minutes
3. Stir in the cilantro and lime juice and taste and adjust seasoning. Serve at room temperature or cove and refrigerate for up to 2 days.
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