As soon as I saw tomatillos in my CSA bag this week I knew I wanted to make salsa verde! It was my first attempt and it couldn’t have been easier or more delicious! I roasted some garlic, poblano peppers, and onion to add some nice flavor. I ate mine with an entire bag some tortilla chips, but you could add it to the table on taco night or even enjoy with your steak!

Ingredients: (makes about 2 cups)
12 small tomatillos, husks removed
3 small poblano peppers
1 jalapeno, roughly chopped and seeds removed
1/2 small yellow onion, quartered
3 garlic cloves
1 cup fresh cilantro
1 lime, juiced

Preheat oven to 350 degrees. Place the tomatillos, poblano peppers, onion and garlic on a baking sheet. Drizzle with a little olive oil and roast for 30 minutes or until the poblanos are slightly browned and the tomatillos are beginning to burst. I removed my tomatillos after about 15 minutes and kept the rest in for the remaining 15 minutes. Once everything is cooked, let cool enough that you can run the poblanos under cool water and remove the skins. Alternatively, you can place the peppers in a zip lock bag which helps steam the skin to make easier to peel. Remove the stems and seeds of the poblanos before adding to the blender.

Place all the roasted ingredients into the blender with the cilantro, jalapeno, and lime juice. Blend until smooth. If needed, you can add splashes of water to get the consistency you like. Salt and pepper to taste.