- 4 tomatillos, husk removed and rinsed
- 1 jalapeno pepper
- 2 tablespoons chopped red onion
- 1 tablespoon extra virgin olive oil
- Kosher salt and ground black pepper
- 1 lime, juiced
- 1 15- oz can garbanzo beans, drained and rinsed
- Preheat oven to 425 degrees. Line an 8x8-inch baking pan with nonstick aluminum foil. Place the tomatillos, jalapeno peppers and red onions in the baking pan. Drizzle with olive oil and then season well with salt and pepper. Bake for 20-25 minutes, until the tomatillos are browned.
- Transfer the tomatillos, jalapenos, onions and all the juices from the baking pan to the bowl of a food processor. Drizzle with lime juice. Process until smooth. Add the garbanzo beans and process again until smooth.
- Taste and adjust seasoning, as desired (I typically add more salt to bring out the robust flavors).
- Enjoy immediately. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.