Serves: 5
Total Calories: 10
1. Heat a large nonstick skillet over medium heat. Add the tomatillos and toast, turning, until charred in spots, about 5 to 6 minutes. In the same skillet, put the onion slice on a small piece of aluminum foil and pan roast at the same time. Drizzle the oil over the onion and turn it 2 or 3 times until browned and softened, about 5 minutes.
2. Transfer the tomatillos and onion to a blender. Add the remaining ingredients and purée until nearly smooth. (There should be some texture.) Transfer to a bowl. Adjust seasoning. Serve cold or at room temperature. Salsa will keep refrigerated up to 3 days.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Pan-Roasted Tomatillo Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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