ROASTED
VEGETABLE SAUCE
2 pounds
tomatillas, husked, washed, halved
2 jalapeño peppers
1 medium onion, halved
12 cloves garlic
1/4 cup chopped cilantro
3/4 cup vegetable stock
Salt and pepper to taste
Preheat oven
to 425 º F. Lightly oil
a roasting pan or grill and place vegetables in a single layer.
Roast until soft and golden brown, 20 minutes. Transfer roasted
vegetables to a blender or food processor, add cilantro and stock
and puree. Serve warm or at room temperature, with refried beans.
Yield: about
1 cup
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