Ingredients

• 8-10 tomatillos (about a pound)

• 1 pound Hatch green chile

• 1 onion, quartered

• 1 bulb garlic, halved horizontally

• olive oil, to drizzle

• 1 bunch cilantro/coriander, cut at the base of the leaves

• broth/stock/water to thin

• sea salt and ground pepper to taste.

Instructions

1. Preheat oven to 425 degrees.

2. Remove the husks from the tomatillos and rinse. They will be sticky, but it disappears in the roasting process. Place them on a baking sheet.

3. Add the quartered onion, garlic halves, and green chile if it needs to be roasted.

4. Drizzle with olive oil, and place in hot oven.

5. Roast 20-30 minutes until well caramelized and some charring is present.

6. Remove, and set aside to cool.

7. Once cool, pop garlic out of its skin, remove blackened skins, seeds, and stems from chile if necessary, add the roasted vegetables and cilantro to the bowl of your food processor.

8. Note: I add chopped chile after pulsing the other vegetables and cilantro. Feel free to add them in at the same time.

9. Pulse until desired consistency, adding liquid as needed.

10. Season to taste.