(serving size: 1/4 cup)
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.
Recipe Submitted by: Julie Wojciechowski, Wilton CSA