Time: 40 min.

Baked Physalis Sauce - detailed recipe.

Ingredients:

• 450 g tomatillos (vegetable physalis), peeled, washed and cut in half
• 4 cloves of garlic
• 2 jalapeño chili peppers
• 1 green bell pepper
• 1 poblano chili pepper
• 1 onion, cut into quarters
• Olive oil
• 1 small bunch fresh cilantro, leaves only
• Zest and juice of 1.5 limes

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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Preparation:

Step 1
• Preheat oven to 200°C.
  
  Arrange the tomatillos, garlic, jalapeño, bell pepper, poblano pepper, and onion on a baking sheet and season with salt and pepper. Drizzle with olive oil and toss. Bake until the vegetables are tender, 10 to 15 minutes. Let cool for a few minutes.
Step 2
• Remove the seeds from the pepper. Place all the roasted vegetables and cilantro in a food processor or blender. Puree until finely chopped. Thin the sauce with water if it's too thick. Mix in the lime zest and juice. Let cool completely.
Step 3
• Use sauce immediately or freeze, label and store in the freezer.
  Exit: 2.5 l.

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