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Sheet-pan salsa

by The 100 Companies

When late-season produce abounds, I make this simple sheet-pan salsa for the win:

1 quart fresh tomatillos (10-12)

1 onion

2 cloves of garlic

1-2 jalapeños

1 lime, juiced

1 bunch cilantro, roughly chopped

Olive oil

Sea salt

Remove tomatillo husks and rinse, slice onion, peel garlic and stem/seed the jalapeños. Arrange on a parchment-lined sheet pan, drizzle with oil and sprinkle with salt, roast at 450℉ until the vegetables are soft and brown around the edges.

Once cool, pulse in a food processor until uniform. Add lime juice and cilantro to taste. Serve with tortilla chips or atop quesadillas.

– Hannah Van Sickle, The Arizona 100

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The Arizona 100