1.5 pounds tomatillos, husk removed, washed and sliced in half lengthwise
2 poblanos peppers
4 hatch chilies or similar
1 jalapeño pepper
1 medium white or yellow onion, halved, skin and root end removed
3 cloves garlic
1 tablespoon dried oregano
2 teaspoons rubbed sage
2 tablespoons ground cumin
1 teaspoon kosher salt
1 teaspoon ground black pepper
- Line 2 large sheet pans with foil. Preheat oven to broil. You may need to leave the oven door ajar so that the broil element will stay on.
- Place tomatillos, chilies, onions, and garlic on sheet pans.
- Place under broiler until vegetables are very dark brown with a few specks of black, turning as needed.
- Remove from oven, cover lightly with foil and allow to sit until cool enough to handle.
- Remove as much as the charred skin as possible from the chilies but do not rinse.
- Place roasted vegetables in a blender or food processor and puree. You may need to do this in batches depending on the size of your blender.
- Add oregano, sage, cumin, salt and pepper. Blend well.
Tools and equipment: Knife, cutting board, sheet pan, blender (or mixing bowl and potato masher or wooden spoon), measuring cups, measuring spoons.
Great additions and substitutions
If you don’t have a blender, chop vegetables very finely before roasting then mash vegetables with a potato masher or wooden spoon instead of blending.
It will be chunkier and just as delicious!
You could use tomatoes instead of tomatillos and make roasted tomato salsa.
Experiment with various chilies to find the right amount of heat and flavors you like best.
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