Today my kitchen was filled with the delicious aroma of the charred peppers and tomatillos as they were being blended in a food processor with the rest of the ingredients. Hot jalapenos and pungent garlic added a nice kick to this recipe. With its vibrant color, my green salsa experiment turned out to be a success.
Prep: 10 min Broil: 10 min Total: 20 min
4 medium tomatillos, husked and washed
1 poblano pepper
2 jalapeno peppers
3 garlic cloves, minced
1 tbsp cilantro, chopped
salt to taste
lime juice to taste (optional)
Place the tomatillos and peppers in a broiler pan.
Broil on high 4 inches below the heat source until the skin starts to char and blister for 5 minute; then turn over the veggies and broil for 5 more minutes. Remove from the oven, and let slightly cool.
Remove over-charred skin of the peppers and tomatillos. Cut the peppers in half lengthwise, and remove the seeds.
In a food processor, place the peppers, tomatillos, garlic, cilantro, salt, and lime juice. Process until desired consistency.
Serve as a dip or add to tacos.