Tomatillo Salsa

Name: Tomatillo Salsa
Ingredients: 1 1/2 pounds tomatillos (Mexican green tomatoes), husked; 2 medium poblano chilies, roasted, seeded, deveined, peeled and chopped; 1 small clove garlic, peeled and minced; 4 scallions, trimmed and minced; 1 cup minced coriander leaves; 2 tablespoons minced marjoram leaves

6 ingredients

8 steps

Ingredients

1 1/2 pounds tomatillos (Mexican green tomatoes), husked
2 medium poblano chilies, roasted, seeded, deveined, peeled and chopped
1 small clove garlic, peeled and minced
4 scallions, trimmed and minced
1 cup minced coriander leaves
2 tablespoons minced marjoram leaves

Directions

1

Preheat the oven to 375 degrees.
2

Place the whole green tomatillos on a baking sheet.
3

Roast them in the oven until their skins blister, about 20 to 25 minutes.
4

Set aside to cool.
5

Put the roasted tomatillos in a blender with the remaining ingredients.
6

Puree until smooth.
7

The salsa can be stored in the refrigerator in a closed container for up to 2 days.
8

Serve with corn chips.