Tomatillo Sauce

I have never cooked with tomatillos, but after watching Melissa d'Arabian on her Food Network show Ten Dollar Dinners, I need to check them out. I love roasted veggies and she roasted the tomatillos.

Tomatillos are also called "tomate verde" in Mexico (which means green tomato) and are considered a staple in Mexican cooking. Tomatillo is a member of the nightshade family, related to tomatoes.The fruit of the tomatillo is green and about the size of a large cherry tomato. The inside is white and meatier than a tomato. They grow to maturity inside of a husk. They can range in size from about an inch in diameter to the size of apricots. They are covered by a papery husk which may range from the pale green color of the fruit itself to a light grocery-bag brown. The husks are inedible and should be removed before use.

Melissa d'Arabian from the Food Network

Has a new cookbook...order on line at

http://www.foodnetworkstore.com/

Tomatillo Sauce from Melissa d'Arabian

Ingredients

• 1 pound tomatillos, husked and rinsed
• 3 cloves garlic, unpeeled
• 1 Anaheim chile, seeded, deveined
• 1 white onion, quartered
• 1/2 jalapeno chile, seeded, deveined
• 2 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons salt, plus more for sprinkling
• 1/4 teaspoon freshly ground black pepper, plus more for sprinkling
• Juice from 1/2 lime

Directions

Preheat the oven to 350 degrees F.

Place the tomatillos, garlic, Anaheim chile, onions and jalapeno on a baking sheet. Toss the vegetables with the oil, salt and pepper. Roast the vegetables until the tomatillos turn a dark-green color and the onions golden brown, about 30 minutes.

Let the vegetables cool slightly. Peel the garlic and transfer all the ingredients to a blender. Blend until smooth, about 1 minute. Add the lime juice and sprinkle with more salt and pepper.

The tomatillo sauce can be made 1 day ahead, covered and chilled.

If you have never watched Melissa, check your local listings and watch her show. She has some awesome money saving tips.