- 5 large tomatillos, about 2.5 pounds
- 2 medium Vidalia onions, sliced
- 4 cloves garlic, peeled
- 1 tiny habanero pepper
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons cilantro leaves
Preheat oven to 375°F.
Place tomatillos, onions, garlic cloves, and habanero into a small roasting pan, sprinkle with salt and pepper. Roast at 375°F for 1 hour, until the vegetables have released their juices and the tomatillos are slightly browned. Place cilantro into a food processor and pour in cooked tomatillo mixture. Puree the mixture, adjust seasonings if necessary.