serves: 12-15
cook time: 60 minutes
WHAT YOU'LL NEED:
10 tomatillos
1 white onion
2 poblano peppers
1 jalapeño
4 garlic cloves
handful cilantro
1/2 lime
salt to taste
HOW TO MAKE IT:
1 // remove tomatillo husks by first blanching them in boiling water for 10 seconds so the sticky layer peels of effortlessly. quarter the onion. half + remove seeds from the jalapeño + poblano peppers. lay everything, including garlic cloves with peel still on, out on a baking sheet.
2 // broil on the top rack for about 15 minutes, flipping peppers halfway thru, till charred pretty well. take out + let cool.
3 // once cool enough to handle, squeeze out roasted garlic + toss with roasted veggies, cilantro + lime into a food processor. pulse (you may need to scrape the sides down here + there). thin w water for desired consistency + salt to taste.
TIP:
great for chips + salsa or serve with a taco bar!
ENJOY + remember to tag @eatingwellwithkel when you're cooking!