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From @Brian Lagerstrom

TOMATILLO SALSA

6steps

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Ingredients

  • 450g (about 1 lb) fresh tomatillos, husk removed, halved
  • 150g (about ½ of one) white onion, medium diced
  • 200g (about 2 medium) poblanos, de-stemmed and seeded, large chopped
  • 20g (about 6 cloves) garlic
  • 8g (about 1½ tsp) salt

Method

  1. Preheat oven to 450°F/230°C.

  2. Prep the onions and poblanos by breaking down into a medium chop. Dehusk and halve tomatillos.

  3. Arrange the tomatillos, poblanos, onion, and garlic on a parchment-lined sheet tray.

  4. Roast 15–22 minutes until everything is roasty, blistered and tender.

  5. Move everything to a food processor, add 8g salt, add lid and rest to steam for 10 min.

  6. Pulse to your preferred texture. Taste for salt and adjust.

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