Tasty low-cal tomatillo sauce

Low-cal savory treatTomatillos look like green tomatoes. They are vital part of Mexican cuisine and can be used to make a delicious low-cal sauce or salsas. Tomatillo sauces that you buy in jars taste nothing like homemade, which is delicious on sautéed chicken, beef, or seafood. It is an easy low-cal way to add a lot of flavour to meals. 

Here is a recipe that is snap to make. The finished sauce will keep about week in the refrigerator. It may thicken, but you can warm it and even thin it with a bit of water or chicken stock.
 
Remove the skins and wash 5-6 tomatillos
Remove the stems and cut the tomatillos in half.
Lightly salt them on the cut side
Line a shallow pan with foil (I use a deep pie plate) and oil lightly
Add the tomatillos cut side down
Also add one large, peeled, and quartered onion, and several large peeled cloves of garlic.
 
Roast for 40 to 60 minutes, until the skins of the tomatillos are lightly-browned and pull away easily from the very soft fruit. There will be a lot of liquid in the pan.
 
Remove the pan from the oven and cool. Remove the skins by pulling them off the fruit and discard. Carefully pour the fruit, liquid, onions, and garlic into a blender or food processor. Blend.
 
Add 1 tsp ground cumin and salt to taste. Store the cooled sauce in jar for up to one week.
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