Legit Tomatillo Sauce
Creamy and zesty addition to the appetizer table.
- 2 lbs fresh tomatillos
- 2 tbsp olive oil
- 1-2 jalapenos (seeds taken out)
- salt n pepper
- 3 tsp garlic
- 1 bunch cilantro
Preheat oven to 425 degrees. Take outer shell off the tomatillo, rinse, and return to cutting board. Coarsly chop (quarter) and put them on a foil lined baking sheet. Cut jalapenos and take out seeds and add them to the lined baking sheet. Cover lightly with olive oil and salt and pepper. Bake for at least 20 minutes or until soft.
Take roasted tomatillos and jalapenos out and let cool, 5-10 minutes. Once cool, put in a blender with chopped cilatro, garlic, and more salt and pepper.
Add a dollop of sour cream for an extra zest. Garnish with cilantro or diced tomatoes.