• 10-12 tomatillos
  • 2 jalapeno peppers, halved crosswise and seeded
  • 2 poblano peppers
  • 4 cloves of garlic, peeled + rough chopped
  • 2 tablespoon canola oil
  • up to a 1/4 cup chicken stock 
  • 1/2 cup cilantro leaves 
  • kosher salt + pepper to taste

Remove papery husk on Tomatillos. Place them whole on a baking sheet and ROAST at 425° for about 20 minutes or until skins are blistered. Remove from oven and set aside. 

Slice crosswise and seed jalapeno peppers and chop. {be careful, those little seeds are the devil and don't you dare rub your eyes} Char your Poblano peppers, click here to see how. Then once skin is removed, chop and place in medium non-stick skillet with oil, jalapeno peppers and rough chopped garlic cloves. Sauté over medium heat for about 5-7 minutes or until soft.

Place the roasted tomatillos + pepper mixture + cilantro + chicken stock and S + P into your Vita Mix blender or food processor. As you mix, you'll see whether or not you need more or less liquid, or any at all. Quickly pulse (8-10 times) until chopped to a slightly coarse consistency or more if you prefer. Just depends on how chunky you like your salsa/sauce. 

It's delicious served warm over fish, we did that last night. WOW, so yum! If you prefer to serve as a salsa, cover and refrigerate. Also AHH-MAZING over eggs. The sky is the limit with this one. 


Makes about 2 cups.