ROASTED TOMATILLO SALSA
7 to 8 fresh tomatillos
2 jalapeño peppers
¼ white onion
2 cloves garlic
7 sprigs fresh cilantro
1 tablespoon fresh lime juice
½ teaspoon sea salt
_ remove husks from tomatillos, wash well and cut in half
_ cut jalapeños in half remove seeds
_ peel onion and cut into rough pieces
_ peel garlic [cilantro can be used with stems as long as they are tender]
_ preheat oven to 450 °F
_ place all the vegetables onto a baking tray or oven-proof dish
_ bake for 10 to 15 minutes [vegetables should start blistering]
_ remove from the oven
_ place all roasted vegetables, lime juice and sea salt to a food processor or blender
_ pulse a few times [until you have no more big chunks]
_ add fresh cilantro to the blender or processor and blend until smooth
_ transfer to a container, cover and refrigerate for at least 1 hour before serving
GERÖSTETE TOMATENILLO-SALSA VERDE
7 bis 8 frische Tomatillos
2 Jalapeños
¼ weiße Zwiebel
2 Zehen Knoblauch
7 Zweige frischer Koriander
1 Esslöffel frischer Limettensaft
½ Teelöffel Meersalz
