Serves: 2
Total Calories: 143
Heat the vegetable oil in a large nonstick skillet over medium heat. Add the tomatillos, cut sides down, and pan-roast until lightly browned, about 4 minutes. Put in a blender jar and reserve. In the same skillet, pan-roast the onion slice until lightly browned on both sides, about 3 minutes per side. Remove to a cutting board and chop coarsely. Add to the blender jar with the tomatillos. Blend to a coarse purée and transfer to a bowl. Add the remaining ingredients and serve at room temperature.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Mild Tomatillo and Sweet Pepper Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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