"Heather’s Homemade Chile Verde
(This makes more than you need for the recipe, but leftovers make THE BEST salsa!!)
2 pounds tomatillos, husked and washed
3 poblano peppers, halved and seeded
2 jalapenos, halved and seeded
1 clove of garlic
1 cup cilantro leaves
1/4 cup water
1/2 teaspoon salt
1 tablespoon sugar
1 tablespoon vegetable oil
1. Preheat broil to high with rack 6-8 inches below. Line rimmed baking sheet with foil. Toss tomatillos and peppers with oil. Spread on baking sheet, peppers skin side up. Broil 4-6 minutes, checking every 60 seconds. Peppers and tomatillos should be blackened and beginning to soften.
2. Place peppers in a bowl and cover with plastic wrap. Let rest for 10 minutes. When cooled, peel skin from peppers.
3. Place blackened tomatillos, peppers, cilantro, sugar, water and garlic in bowl of food processor. Pulse several times, then process until desired consistency is reached. (I like it slightly chunky.)
Enjoy!
xo H"