When you see tomatillos at the farmers' market in late summer, pick up a poblano pepper, too, and go straight home to make this versatile sauce from Chef Spring Sheldon. Use it on chicken or steak tacos or with roasted or grilled peppers.
Makes about 2 cups
- 1 pound tomatillos (buy locally from The Garden Farm), husked
- 1 medium-large white onion, cut into large dice
- 1 poblano pepper, cut into large dice
- 6 garlic cloves, peeled
- 1 bunch cilantro, washed, dried, and roughly chopped
- Salt and pepper
1. Heat oven to 375 degrees.
2. Arrange the tomatillos, the onion, the poblano, and the garlic on a rimmed heavy-duty baking sheet.
3. Roast for 25 minutes or until the tomatillos are tender and lightly browned. Remove from the oven and let cool on baking sheet.
4. Working in batches, combine some of the tomatillo mixture and some of the cilantro into a food processor (or a blender if it has a pulse button) and pulse until you achieve a smooth but still slightly chunky consistency.
5. Repeat with the remaining ingredients and combine in a bowl. Taste and season with salt and fresh pepper as desired.
