- 1 pound tomatillos, husks removed, rinsed and dried
- 2 medium/large poblanos
- 2 medium jalapenos
- 4 garlic cloves (NOT peeled)
- 1 medium sweet onion, quartered or roughly chopped
- 1/3 cup fresh cilantro
- Place tomatillos, poblanos, jalapenos and garlic cloves on a baking sheet. Turn broiler on to high and place baking sheet into oven. Remove garlic cloves when skins have cracked and garlic has started to turn golden. Let cool then peel. Continue to roast tomatillos and peppers until heavily charred on outside, rotating every few minutes and removing ingredients as they become done.
- In a large resealable bag place all peppers and seal bag to close. Let stand for 10-15 minutes as peppers cool. As peppers cool, in a large food processor or blender, place tomatillos, peeled garlic, onion and cilantro. Remove one pepper at a time and remove stem and skin. Slit pepper and gently lay out flat and remove seeds. Repeat with each pepper until all have been stemmed, skinned and seeded.
- Add peppers to other ingredients in food processor/blender and pulse until desired consistency has been reached. I like mine close to a puree. Salt as necessary. If you feel that your salsa is too thick, simply add a tablespoon of water at a time until you have reached your desired consistency.
If tomatillos start to give off liquid when roasting go ahead and pull them and put them right into the food processor/blender. For a spicier salsa leave seeds in jalapenos. For an even brighter salsa add a little fresh lime juice.