Active preparation time: 15 minutes
Total time: 60 minutes
Serves: 4
Roasted Tomatillo Puree
1 lb (454 g) tomatillos, cleaned
1 jalapeño, halved
¼ cup garlic cloves, peeled
1 white onion, diced
2 Tbs (1 fl oz/30 ml) olive oil
½ cup (4 fl oz/118 ml) IPA
½ cup cilantro
Juice of 1 lime
1 Tbs kosher salt
Preheat the oven to 450°F (232°C). Toss the tomatillos, jalapeño, garlic, and onions in the olive oil. Place in a pan and roast in the oven until the onions brown and the tomatillos begin to release their liquid (about 25 minutes).