Prep Time
10 min
Cook Time
15 min
Yields
21/2 servings
A sauce made with bright green tomatillos, sweet bell pepper, spicy jalapeno and piquant poblano.
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ingredients
1
lb(s) tomatillos, husked, washed and halved
4
cloves garlic
2
jalapeno peppers
1
green bell pepper
1
poblano pepper
1
onion, cut into quarters
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for drizzling
1
small bunch fresh cilantro, leaves only
Zest and juice of 1 ½ limes
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directions
Step 1
Preheat the oven to 400ºF.
Step 2
Spread the tomatillos, garlic, jalapenos, bell pepper, poblano and onion on a baking sheet and season with salt and pepper. Drizzle with olive oil and toss everything to coat. Roast until the vegetables are soft, 10 to 15 minutes. Let cool for a few minutes.
Step 3
Remove the seeds from the peppers. Put all of the roasted vegetables and the cilantro into a food processor or blender. Process until still a bit chunky. Thin with some water if it is too thick. Stir in the lime zest and juice. Let cool completely.
Step 4
Use immediately or pour into freezer bags, label and freeze.