I love tomatillo sauces, and I have several go-to recipes for different variations. But this one is by far the easiest, and is delicious to boot. It’s great on grilled meats & veggies, and I think it would be great on pasta or in a pasta salad, for a new spin on pasta options. We tried it last night over grilled polenta with queso fresco, and there were no leftovers!! It’s also great on eggs or in a taco, or you can just eat it all by itself! Delicious!!
2 poblano peppers (trim stem but leave pepper whole)
1 large onion, peeled and quartered
garlic (according to your taste for garlic; I added just one roasted clove)
2 lbs. tomatillos, husked and washed to remove waxy coating
cilantro leaves (I used about half of a bunch)
zest of one lime
2 t. lime juice
- First, broil or grill the poblanos, onion, and tomatillos until slightly charred and soft. The onions will take the longest, and the tomatillos the shortest, so check in on your veggies every 7-8 minutes or so. When done, place the onion and tomatillos into a food processor, and place the peppers into a glass bowl with a lid in order to steam. When peppers are cool enough to handle remove the skin, along with the stem and seeds.
- Add skinned peppers to blender with other veggies and remaining ingredients. Taste and adjust seasoning: add more lime juice or honey, salt and pepper.
- Serve hot or room temperature over meats, veggies, or as a salsa for chips.