Roasted Tomatillo Salsa
4 tomatillos, outer paper removed and skin rinsed
1 large Spanish white onion, quartered
2-4 whole cloves of garlic, peeled
2 jalapenos (you can remove seeds and stems if you don't like too much heat)
Juice of 1 lime
1/3 cup chicken stock/broth
2 Tbl olive oil
1 tsp pepper
Preheat oven to 400º. Place tomatillos, onion, garlic, and jalapenos on a large baking pan. Add olive oil, salt, and pepper, and coat all of your ingredients well. Bake for 40 minutes. Remove the stems from the jalapenos and tomatillos. In a medium sized pot, combine everything from the oven, as well as the lime juice and chicken stock. With an immersion blender, blend until smooth. If you don't have an immersion blender, a regular blender or food processor will do the trick. You could also add cilantro or cream to change the flavor profile but I like it as is.
Serve with chips or mix with chicken and make enchiladas!
Nutrition Facts for the whole thing:
Calories: 383 (anywhere from 25-50 per serving)
Total fat: 29.8g