SPICY TOMATILLO & JALAPEÑO SOUP

September 04, 2017 by Renee Tavoularis

Ingredients

2 pounds tomatillos, husks removed and rinsed
2 large jalapeños
1 clove garlic
¼ cup cilantro, chopped
1 lime, juiced
1 tablespoon apple cider vinegar
1 ½ teaspoons sea salt
1 teaspoon black pepper

Instructions

• Preheat grill to medium-high. Alternatively, you can use the broiler turned to high.
• Place husked, rinsed and dried tomatillos and the jalapeños directly on the grill grates. If using the broiler, place on a baking sheet or broiler pan.
• Cook the tomatillos and jalapenos for 20-25 minutes, turning once each side is roasted. The finished tomatillos and jalapeños should be softened but not mushy.
• Place roasted tomatillos in a food processor and let cool. If you would like a spicier soup, remove the top of the jalapeño and add the rest to the food processor. If you prefer a milder soup, remove the seeds before adding to the food processor.
• Once cooled, add in garlic, cilantro salt, pepper, lime juice and apple cider vinegar. Blend until smooth and season additionally to taste.
• Chill for at least 2 hours before serving.