Yield: 8 Servings

Prep Time: 15 M | Cook Time: 30 M | Total Time: 45 M

INGREDIENTS

• 1 lb tomatillos

• 1 large sweet onion

• 2 poblano peppers

• 4 cloves garlic

• 1/2 to 3/4 cup vegetable stock

• 1 tbsp fresh lime juice

• 2 tbsp extra-virgin olive oil, plus more for roasting

• 1 tsp sea salt, plus more for roasting

• 1/2 cup fresh chopped cilantro

• fresh ground black pepper to taste

INSTRUCTIONS

1. Preheat oven to 400 degrees F.

2. Remove husks from tomatillos and rinse lightly. Dry and place in large bowl.

3. Cut onion into quarters and separate pieces. Place in bowl with tomatillos.

4. Cut peppers in half. Remove stem and seeds. Chop into several large pieces and place in bowl with tomatillos and onion.

5. Quarter the cloves of garlic and place in bowl.

6. Add a little olive oil, salt and pepper to bowl and mix well. Spread mixture in a single layer on baking sheet lined with parchment paper. Peppers should be placed cut side down.

7. Place baking sheet in oven and roast for approximately 30 minutes, rotating baking sheet halfway through. Tomatillos and peppers may start to char and some tomatillos may burst.

8. Remove from oven and place peppers in a covered bowl to steam for 15 minutes. When peppers are cool enough to handle, remove charred skin.

9. Transfer roasted tomatillo mixture to food processor or blender. Add peppers, vegetable stock, lime juice, olive oil, sea salt and cilantro. Pulse or blend until smooth.

10. Add fresh ground pepper to taste and additional salt (if needed).

NUTRITION FACTS