Salsas

Charred salsa verde

• 8-10 tomatillos
• 1 poblano pepper
• 1 large or 2 small white onions
• 1 Serrano pepper
• a few cloves of garlic, minced
• a small bunch of cilantro
• a tablespoon or so of oil

De-husk and quarter the tomatillos, halve the onions, slice and de-seed the peppers. Roast under the broiler on high until blackened and tomatillos are very tender, maybe 10 minutes or so. Put roasted veggies in the food processor with garlic and cilantro. Heat oil in pan and pour blended contents in, heating for a few minutes until thickened. Serve cold, adjust salt or sugar if needed.