Ingredients

The following ingredients have 1 Servings
  • 2 pounds Tomatillos, Husked and Washed
  • 1 whole Poblano Pepper, Stem Removed and Seeded
  • 2 whole Jalapeños, Stem Removed and Seeded
  • 1/2 whole Large Onion, Quartered
  • 4 cloves Garlic, Peeled
  • 1 tablespoon Olive Oil
  • 1/2 teaspoon Salt
  • 3 whole Limes, Juiced
  • 1/4 teaspoon Granulated Garlic
  • 1/4 teaspoon Cumin
  • 1 large Handful Cilantro
  • Salt and Pepper To Taste

Instruction

  • Preheat oven to 425 degrees.
  • Mix together tomatillos, poblano pepper, jalapeno, garlic, olive oil and sea salt until well combined. Spread tomatillos evenly on a baking sheet. Bake for 15 minutes and then turn. Bake an additional 15 minutes or until lightly brown.
  • Place baked vegetables, lime juice, granulated garlic and cumin into a blender. Pulse until slightly broken up.
  • Add cilantro and pulse until desired consistency is reach. Chunky or smooth.
  • Taste and add additional salt and pepper to taste.
  • Refrigerate until cold or serve at room temperature.