Tomatillo Salsa

By amelia

Ingredients

• 1 1/2 pounds tomatillos, husked
• 1 large pablano pepper
• 1/2 cup finely chopped sweet onion
• 1/2 cup llosely packed fresh cilantro leaves
• 2 tablespoons fresh lime juice
• 1 clove garlic, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Preparation

Step 1

Preheat oven to broil. Spray a rimmed baking sheet with nonstick coating spray.

Cut tomatillos and poblano in half, place cut sides down on prepared pan. Broil for 5 minutes or unitl soft and slightly charred. (Some halves will need to be removed before others.) Remove from pan; cool to room temperature.

In the work bowl of a food processor, process tomatillos, poblano, onion, cilantro, lime juice, garlic clove, salt and pepper until vegetables are chopped and mixture is slightly liquid. Cover and chill for at least 2 hours. Store in an airtight container in the refrigerator for up to 1 week.