Cultivating Sustainability

Excellent served with Sweet Potato Quesadillas.

INGREDIENTS

• 2-3 cups halved, tomatillos (husked removed and washed)
• 1 green jalapeno, seeded and halved
• 1 red jalapeno, seeded and halved
• 2 garlic cloves, halved
• 1/4 to 1/2 cup fresh cilantro
• 1 tbsp lime juice (high quality such as Santa Cruz Organic)
• 1/2 tsp sugar
• 1/4 tsp kosher salt
• 2 medium shallots, chopped
• Cooking spray

DIRECTIONS

1. In the toaster oven (or oven) roast tomatillos, jalapeno peppers, and garlic: coat small baking sheet covered with foil with cooking spray, add halved vegetables, coat with a little more cooking spray. Broil in toaster oven for about 5-10 minutes until slightly brown and vegetables are cooked through.
2. In a food processor, combine roasted vegetables, cilantro through salt. Blend. Stir in shallots and refrigerate until ready to use. Can be served warm or cold.