Ingredients:- 1 1/4 pd green tomatoes (they aren't bitter like tomatillos)
- 2 cloves garlic
- 2 - 3 jalapenos (it's always a hit and miss on the heat with them)
- 1/4 of a medium white onion, chopped
- handful of cilantro
- kosher salt to taste
Put a piece of foil in a skillet (foil long enough so there is overhang to cover tomatoes after roasted). Roast jalapenos, tomatoes and garlic (garlic with skin on) in skillet over medium-high heat until they are charred and are soft. Cover with foil and let rest for about 30 minutes. Squeeze garlic out of skin and into blender. Blend all ingredients and add salt to taste. Refrigerate so flavors meld.
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