Directions
- 1Soak the tomatillos in water to easily remove the papery husk.
- 2Rough chop one onion and two poblano peppers.
- 3Peel the garlic cloves from one whole bulb of garlic.
- 4Add the rough chopped onion, poblano peppers, and peeled garlic cloves to a half sheet tray.
- 5Clean the tomatillos after soaking them in water, as the husks will absorb water and the sap will be diluted.
- 6Add the cleaned tomatillos to the sheet tray with the other vegetables.
- 7Drizzle olive oil and sprinkle kosher salt over all the ingredients on the sheet tray.
- 8Coat everything well with olive oil and salt.
- 9Line the half sheet tray with aluminum foil, shiny side up.
- 10Roast the ingredients in a 500 F (260 C) oven for about 10 to 15 minutes, or until nicely charred.
- 11Allow the roasted ingredients to cool to room temperature.
- 12Transfer all the cooled ingredients into a food processor.
- 13Add about a half to a quarter cup of cilantro leaves and the juice from about six limes.
- 14Pulse the mixture until it reaches your desired texture.
Ingredients
- 2 pounds tomatillos
- 1 onion
- 2 poblano peppers
- 1 bulb garlic cloves from one whole bulb of garlic
- olive oil
- kosher salt
- 0.25 cup cilantro leaves
- 6 juice from limes
Equipment
half sheet trayovenaluminum foilfood processorstick blendermolcajete
Tips
- Soaking tomatillos in water helps remove the papery husk and dilute the sap.
- Line the sheet tray with aluminum foil, shiny side up, to prevent liquid absorption.
- The smoother the skin, the juicier the lime.
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