INTRODUCTION

Delicious roasted flavor, lots of fresh lime juice on top, and a creamy consistency.

INGREDIENTS

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

1 lime

STEP 1

Preheat the oven to 400° F (200° C).

STEP 2

Toss the tomatillos, onions, garlic, and jalapeño in olive oil. Place on a baking sheet and roast until charred (20-30 minutes).

STEP 3

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.

STEP 4

Top with squeezed lime. Serve immediately or store in the refrigerator, covered, for up to 4 days.

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