2 cups tomatillos, quartered 2 large cloves garlic, halved
1 Tablespoon olive oil 1/8 teaspoon salt
4 tomatillos, quartered 1/2 cup green onions
2 Tablespoons lime juice 1 Tablespoon hot pepper, chopped
1/2 teaspoon sugar 1/4 teaspoon salt
Preheat oven to 375 degrees. Combine 2 cups quartered tomatillos, garlic cloves, oil
and salt—stir to coat ingredients with oil. Roast on a cookie sheet for 20 minutes, remove
from pan and let cool.
In a food processor, combine cooled tomatillos and garlic with remaining ingredients
and pulse to desired chunkiness.
Serve with Stuffed Arepas or in place of red salsa in recipes and as a condiment. Store in
a covered container in the refrigerator for up to one week.
NOTE: I prefer the flavor of Serrano chiles and I like to add a little cilantro just before serving.