Ingredients
1 tsp. salt
¼ cup cilantro
1 head garlic, cut in half horizontally
2 jalapeno peppers,
1 small onion, cut into quarters
8 tomatillos, husked
1 Tbsp. fresh lime juice
1 tsp. salt
1 tsp. chili powder
1½ Tbsp. olive oil
10 yellow corn tortillas
Step by step
Place the Smart Oven+ Baking Stone Attachment in oven. Select STONE BAKE mode and preheat to 375°F.
Combine olive oil, chili powder and lime juice in small bowl. Brush tortillas on both sides. Cut tortillas in half then into 8 wedges. Arrange tortillas on parchment-lined Baking Stone in single layer. Sprinkle with salt and bake 8-10 minutes until golden brown. Transfer to cooling rack.
Increase heat to 450°F. Arrange tomatillos, onion, peppers and garlic on parchment-lined Baking Stone. Drizzle with olive oil. Roast for 10-12 minutes until browned and softened. Remove from Baking Stone and let cool.
Transfer roasted veggies to food processor, along with cilantro, and process until smooth. Season with salt and serve immediately. Can be prepared 2 days ahead and stored in refrigerator.