Delicious roasted flavor, lots of fresh lime juice on top, and a creamy consistency.
1 pound tomatillos, husked and quartered (roughly 3 cups)
1/2 onion, large dice (roughly 1 cup, large chop)
4 cloves garlic
2 jalapeño, seeds removed, and cut in half
1/2 cup green haole koa seeds, soaked or unsoaked
1/2 bunch of cilantro
1 pinch cumin
1 pinch coriander seeds
1 cup water, as needed
3 Tablespoons olive oil
Salt to taste
Preheat the oven to 400° F (200° C).
Toss the tomatillos, onions, garlic, and jalapeño in olive oil. Place on a baking sheet and roast until charred (20-30 minutes).
Place the roasted vegetables in a blender, add green haole koa seeds, cilantro, spices, and ½ cup water. Blend, gradually adding water until it reaches desired consistency. Season with salt to taste.
Top with squeezed lime. Serve immediately or store in the refrigerator, covered, for up to 4 days.