Roasted Tomatillo Salsa

1. 1

   Place tomatillos and peppers on baking sheet, cut side down. Brush with olive oil. Place under the broiler until vegetables begin to blister and char (about 5-7 minutes). Remove from heat.

2. 2

   While tomatillos and peppers are cooking, saute onions in a bit of olive oil until translucent. Take off the heat and sprinkle on sugar to caramelize.

3. 3

   Place tomatillos (including juice they have released in cooking), peppers, onions, cilantro, lime juice and sea salt in a food processor and pulse on high until vegetables are pureed and combined. Cool and place in jars to store in the refrigerator for up to 2 weeks. Serve with Mexican food, meets, tortilla chips!

No additional tips available.