- Eight tomatillos, husked and washed
- One medium Spanish onion
- juice of half a lime
- olive oil
- garlic powder
- 1/4 tsp cayenne pepper
- 1 tbsp fresh cilantro, finely chopped
- parchment paper
Preheat oven to 400°. Cut the tomatillos and onion into halves and place on baking sheet lined with parchment paper. Cutting the onion any smaller or adding the cilantro prior to roasting would result in burning. Drizzle with olive oil and liberally season with salt and garlic powder. Roast for 30 minutes, uncovered. Let rest for 10 minutes.
Cut the roasted onion into smaller pieces and place in food processor with tomatillo halves. Add lime juice, cilantro, and cayenne pepper. Blend on high until smooth. Refrigerate for 4-12 hours before serving. I like to let my sauces sit before serving so the flavors can get to know each other. One time I served a barbecue sauce immediately, and it was bland. The flavors didn’t fully develop until the next day.