|Category:||Sauces & Gravies - Clean (Only natural/organic ingredients), Vegetarian|
Coconut oil or canola oil
12 medium tomatillos
3 garlic cloves- unpeeled
1 small white onion- peeled and quartered
1 to 2 jalapeno peppers- optional
1 poblano pepper
2 sprigs fresh cilantro
1 t sea salt
|Directions:||Preheat the oven to 425F. Oil a baking sheet. Place the tomatillos, garlic, onion, and peppers flat on the baking sheet and cover with foil. Roast for 20 to 30 minutes, until the veggies are lightly browned on the edges. Remove the foil and cool.
Peel the garlic and sliced the peppers, removing the stems and seeds, unless more heat is desired. Add the roasted veggies to a blender or food processor along with the cilantro and salt. Process until smooth, about 1 minute. Serve over refried beans and brown rice, with beans and corn tortillas, or with tortilla chips. Salsa keeps refrigerated for 5 to 6 days or freezes well for several months.