Roasted Tomatillo Sauce

These are the condiments we made for our Mexican Feast Dinner...

Roasted Tomatillo Sauce, Creamy Roasted Tomatillo Sauce, and a Fresh Salsa

Roasted Tomatillo Sauce
8 Tomatillos
5 Pobalano Pepper
2 Jalepeno Pepper
1 Onion
4 Garlic Cloves

Heat the oven to 400 degrees.

Wash Peppers and let dry. Peel and wash tomatillos, cut in half. Peel and chop onions and garlic.

Place all vegetables on a cookie sheet. Drizzle with Olive Oil, sprinkle with salt and pepper. Put in the oven for about 30 to 40 minutes, or until they look and smell like they are done.

Cool until you can handle them and remove any stems and seeds from the peppers.

Put the mixture into a deep bowl and with an immersion blender blend up everything, check for seasoning and add more salt if needed. Add in some cilantro and a little lime juice.  Refrigerate until needed.

Creamy Roasted Tomatillo Sauce
1/4 cup real mayonaise
1/2 cup sour cream
1/3 cup of the roasted tomatillo sauce

Mix together and chill until ready to serve.

Fresh Salsa
4 to 5 Roma Tomatoes
1 Green Bell Pepper
1 Onion
1 Jalepeno
Juice from 1 Lime
Salt and Pepper
Cilantro

Dice all of the veggies very finely, sqeeze lime and add salt, pepper, and cilantro to mixture.  So Good!