| Yield 1X: | 60.25 | oz | Allergens: | ||
| Portion: | 1.5 | oz | Onion, chili | ||
| Portions: | 40.2 | ||||
| Shelf life: | 5 days | ||||
| Date: | 12.17.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Tomatillos, husked, and washed | 2 | 4 | ||
| White onions, peeled and sliced 1/2″ thick | 12.00 | 1 | 8.00 | |
| Fresno chilies, stem off, halved | 3.00 | 6.00 | ||
| Water | 12.00 | 1 | 8.00 | |
| Freshly squeezed lime juice | 1.00 | 2.00 | ||
| Cilantro, rinsed and chopped medium | 1.00 | 2.00 | ||
| Salt and Pepper Mix | 0.25 | 0.50 |
Carefully measure and prepare all ingredients.
Place the tomatillos, onions, and Fresno chilies into a suitable pot so that they are in roughly a 2″ layer, and place over medium heat. Allow to cook, without stirring, until the mixture begins to melt and slightly blacken on the bottom. Stir to distribute, scraping the burned part from the bottom of the pan, then cover. Continue to cook until the mixture completely melts.
Transfer to the robot coupe, and process until completely smooth. Transfer to a stainless mixing bowl, and allow to cool completely. Stir in the lime juice, cilantro, and salt and pepper mix.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.