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Tomatillo Sauce / Blackened Tomatillo Salsa


3 lbs tomatillos (shells removed)
1 poblano pepper
1 bell pepper
1 medium onion
4 cloves garlic
1 jalapeno pepper
2 tsp cumin
2 tsp oregano
Pinch ground cloves Salt and pepper
EVOO for blackened


For Regular:

Parboil (partially cook) tomatillos, poblano pepper, bell pepper, onion.

For Blackened:

Under a Broiler, add oiled tomatillos, peppers, and onions and allow to blacken, about 5 minutes each side.

For Both:

Transfer boiled/blackened ingredients to a processor, add remaining ingredients, and coarsely blend.

George Christidis