- 2 fresh poblano chile peppers
- 2 serrano chile peppers
- 6 fresh tomatillos, husks removed
- 1 1/2-inch slice of white onion
- 2 cloves garlic
- salt to taste
- 1 tablespoon chopped fresh cilantro (optional)
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Lay the poblano peppers, serrano peppers, and tomatillos on the hot grill, and cook, turning every 2 minutes, until the pepper skins are evenly charred and blackened, and the tomatillos have turned pale yellow and started to ooze juice, about 10 minutes. Remove the vegetables from the grill.
- Scrape off most of the burned pepper skin, cut the stems off, cut the peppers in half the long way, and remove the seeds.
- Place the onion and garlic in the work bowl of a food processor, and pulse about 4 times to chop. Drop in the peppers, pulse 4 times to roughly chop, and add the tomatillos and salt. Pulse 4 or more times to the desired smoothness, and stir in the cilantro.
05/07/2018
recipepes.com
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