Get your FLAVOR ON here
Ingredients:
- Three (3) lbs. tomatillos, peeled
- Two (2) white onions, quartered
- Two (2) poblano peppers
- Three (3) jalapeno peppers
- Eight (8) cloves of garlic
- Two (2) bunches of cilantro
- Three (3) limes, juice only
- Four (4) tsp. cumin
- Four (4) tbsp. Mexican oregano
- Salt, to taste
- Pepper, to taste
Directions:
- If using a grill, set up and light coals. If using an oven, place oven rack on top rung and turn on broiler.
- Prep tomatillos, onions, poblano peppers, jalapeno peppers and place on a wire rack.
- Remove garlic cloves from bulb. However, keep the skin on each clove. Place on wire rack with other prepped veggies.
- If using a grill, place wire rack over direct heat and turn veggies until all sides are charred. If using an oven, place wire rack on a sheet pan and turn veggies until all sides are charred.
- Place poblano and jalapeno peppers in a resealable bag. Let steam for 15 minutes. Remove from bag and peel off skin with a knife. Cut each in half and remove the seeds and stem. Note: If you like more heat, do not remove seeds.
- Remove skin from the garlic cloves.
- Add tomatillos, onions, poblano peppers, jalapeno peppers, garlic, cilantro, the juice of two limes, cumin, oregano, salt and pepper to a food processor and blend until you reach desired consistency. We like ours a bit chunky. Note: Depending on the size of your processor, you may need to do two (2) rounds.
- Serve warm or cold. If cold, cover with plastic wrap and set in refrigerator until ready to eat.
Get your FLAVOR ON here
Follow us!
Facebook: https://www.facebook.com/cookingwiththerobinsons/
Instagram: https://www.instagram.com/cookingwiththerobinsons/
TikTok: https://www.tiktok.com/@cookingwiththerobinsons
YouTube: https://www.youtube.com/channel/UCr29v2aLWLHYVS2O5H1ggAQ