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Ingredients
- 12 oz. tomatillos, husks removed, rinsed and drained
- 1 fresh poblano chile
- 1 fresh serrano chile
- 2 Tbsp. chopped onion
- 2 Tbsp. chopped fresh cilantro, snipped
- 2 garlic cloves, peeled
- 1/2 tea., salt
- 1/4 tea. sugar
Preparation
Step 1
Preheat broiler. Arrange tomatillos and chilies in a foil lined cookie sheet. Broil 4-5" from heat 7-8 minutes or until charred, turning once or twice. Bring foil up around tomatillos and peppers and fold edges together to enclose. Let stand 10 minutes. Pull of and discard skins from chilies.
In a food processor combine tomatillos, chilies and garlic, salt and sugar. Cover and pulse until chopped. stir in onion and cilantro If necessary, stir in water, 1 Tbsp. at a time to reach desired consistency.