Sauces & Relishes
Roasted Tomatillo Sauce

12 large tomatillos, husked 1 medium yellow or white onion, quartered 10-12 cloves garlic, peeled and smashed

1 medium orange or red Serrano chile 1/4 teaspoon salt 1/4 cup canola oil

Preheat oven to 450F (conventional). Spray a baking sheet with cooking spray, and arrange the veggies in a single layer. Sprinkle with salt. Roast for 20 minutes.

Let cool for 30 minutes, then process in a blender with the canola oil until everything is well blended.

Notes

Had a bunch of cheap, firm tomatillos, and found a recipe for enchiladas on EatingWell®. I substituted a few ingredients (a whole orange Serrano for 4 jalapeños, a bunch more garlic because, well, garlic, and a bit less onion, and a slightly shorter roasting time. Turned out so good I decided to write down the adapted recipe.

Adapted from EatingWell® (eatingwell.com).

Makes about 3 pints of sauce.