Gluten free and vegan
- 1 lb. tomatillos, husks removed, rinsed, and pierced in a few places with a sharp knife point
- 2 poblano peppers (1/4 lb.), stemmed and halved lengthwise (don’t seed)
- 1 jalapeno pepper, stemmed and halved lengthwise (don’t seed)
- ½ habanero pepper, stemmed and chopped small (but not minced; wear gloves when handling)
- ¼ C roughly chopped cilantro
- 1 small roma tomato (or other variety), seeded and chopped
- 2 T finely chopped red onion
- ½ green pepper, diced
- Half a 4 oz. can green chiles (2 oz.; I used fire roasted mild)
- Preheat oven to 450 degrees. Place tomatillos, poblanos, cut side up, and jalapeno, cut side up in an old, well-seasoned rimmed baking pan or 9×13 (it will get dirty from the sugars in the tomatillo juices).
- Roast for about 30 minutes, turning the tomatillos and rotating the pan halfway through. The peppers will blacken and the tomatillos should turn at least golden. Allow to cool slightly. Discarding extra juices from the pan, roughly chop the tomatillos and roasted peppers and place in a food processor or blender. Add cilantro and habanero pepper and pulse only about 10 times, until the mixture is chopped but still chunky. Stir in tomato, red onion, green pepper, canned chiles, salt, and pepper (to taste). Store in the refrigerator until it’s gone! It should keep for a week.
- Category: Condiment
- Cuisine: Mexican