This is Tyler’s creation. The roasted flavors in this salsa are fantastic on taco salad.

Roasted green tomatillo salsa

  • 2 poblano peppers
  • 1 serrano pepper
  • 5 jalapeno peppers
  • 10 medium tomatillos
  • 6 cloves garlic (4 for roasting, 2 fresh minced)
  • 1/2 red onion, diced
  • 1/2 cup fresh cilantro, chopped
  • juice of 3-4 limes

Remove the outer wrapping on the tomatillos and rinse them to remove the sticky residue. Place the three types of peppers, the tomatillos and four cloves of the garlic on a baking sheet. Put it under the broiler until the skin on the peppers blackens, about 10 minutes. Turn the peppers to roast the whole surface area. The garlic can be wrapped in foil if you’re worried about them burning.

Once the peppers are fully roasted, peel off the blackened skins and remove the stems but keep the seeds. De-stem the tomatillos. Put the peppers, tomatillos and roasted garlic in a large food processor and puree. Stir in the chopped onion, minced garlic, chopped fresh cilantro and lime juice.