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Makes 2 cups 1/2 lb. tomatillos, husked and halved 1 medium white or yellow onion, peeled and quartered 1 jalapeņo or serrano chile 3 cloves garlic, peeled 1/4 cup chopped cilantro 2 Tbs. lime juice 1 tsp. honey 1/2 tsp. ground cumin 1/2 tsp. dried oregano 1/2 tsp. red chili powder 1. Preheat oven to 400F. Spray baking sheet with cooking spray. Arrange tomatillos, onion, pepper and garlic on sheet. Roast 15 minutes, or until tender. 2. Place roasted vegetables in food processor or blender. Add cilantro, lime juice, honey, cumin, oregano and chili powder. Pulse until smooth. Season with salt. Refrigerate until ready to serve. Nutritional Information PER SERVING: 30 CAL; 1G PROT; 1G TOTAL FAT (0G SAT FAT ); 5G CARB; 0mg chol; 0MG SOD; 1G FIBER; 3G SUGARS |
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