¾ pound tomatillos, husked, washed and cut in half
1 small garlic clove, peeled
¼ small onion, cut into wedges
1-2 serrano peppers
3 strips of poblano pepper
½ cup lightly packed cilantro, finely chopped (reserve 2 tablespoons)
½ teaspoon kosher salt
¼ teaspoon sugar
fresh lime juice
Preparation
On a foil lined broiler pan, lay tomatillos cut side down, along with the garlic, onion and peppers. Broil for 10-15 minutes or until nicely charred (remove garlic clove earlier to avoid burning). Let cool for 5-10 minutes.
Carefully lift foil and pour ingredients into immersion cup or food processor (including juices from tomatillos). Add cilantro, salt, sugar and a few squeezes of fresh lime juice. Blend or pulse just until ingredients are thoroughly combined and have a thick consistency. Remove to a serving bowl. Adjust seasoning with extra salt and lime juice. Stir in reserved 2 tablespoons of finely chopped cilantro.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2021/06/06/roasted-salsa-verde/