Roasted Tomatillo and Pepper Sauce

Roger Stringer Roger Stringer
July 01, 2017
2 min read

When you want a nice zesty sauce but don’t want the usual salsa or pesto, this tasty Tomatillo and Petter sauce is great.

What you need

  • 1 pound tomatillos, husked, washed and halved
  • 4 cloves garlic
  • 4 jalapeno peppers
  • 1 green bell pepper
  • 1 onion, cut into quarters
  • salt and pepper
  • Extra-virgin olive oil, for drizzling
  • 1 small bunch fresh cilantro, leaves only
  • 1 small bunch fresh dill
  • Zest and juice of 1 1/2 limes

How to make it

  1. Preheat the oven to 400 degrees F.
  2. Spread the tomatillos, garlic, jalapenos, bell pepper and onion on a baking sheet and season with salt and pepper.
  3. Drizzle with olive oil and toss everything to coat.
  4. Roast until the vegetables are soft, 10 to 15 minutes.
  5. Let cool for a few minutes.
  6. Remove the seeds from the peppers. Put all of the roasted vegetables and the cilantro and dill into a food processor or blender.
  7. Process until still a bit chunky.
  8. Thin with some water if it is too thick.
  9. Stir in the lime zest and juice.
  10. Let cool completely.
  11. Serve

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