Roasted Poblano and Tomatillo Salsa Verde
Servings: 1 1/2 cups
- 1 lb tomatillos about 8-9; look for fresh tomatillos that are firm and bright green under the husk
- 3 poblanos
- 2 jalapenos for an extra spicy kick
- ⅓ of a large red onion
- 3 garlic cloves
- Pinch of cumin
- Handful of cilantro leaves and stems
- 1 lime
- Salt to taste
Turn on the broiler in your oven. Line a baking sheet with foil and brush it with some oil.
Husk, wash and dry tomatillos. Wash and dry poblanos and jalapenos.
Place all of this and the garlic cloves on the lined baking sheet. Drizzle some oil on top and a generous sprinkling of salt and toss to mix and coat evenly.
Wrap oil-coated garlic cloves in a small piece of foil and place it on the baking sheet.
Place the baking sheet about 8 inches below the broiler and broil until the tomatillos and poblano peppers start to char (about 10 minutes, exact time depends on your broiler so make sure you keep an eye on it).
Flip the tomatillos and peppers over and broil for another 5 - 10 minutes until they char on that side as well. Add the obions to char at this stage too if you like.
Remove the baking sheet from the oven and let it cool.
Remove the stems from the poblano and jalapeno peppers. (de-seed the jalapeno peppers if you prefer a mild salsa verde). Unwrap the softened garlic cloves from the foil and let them cool.
Place the roasted tomatillos, poblano, jalapeno, garlic, onion, cumin, cilantro, and juice of 1 lime in a food processor.
Pulse until everything is evenly chopped. Taste and season.
Pour into a serving dish and serve.