RECIPE FOR
INGREDIENTS
1 lb. Fresh Tomatillos (Husked and Washed)
2 Jalapeño Peppers
4 Garlic Cloves
1 Poblano Pepper
1 Banana / Wax Pepper (chile güero)
A handful of Cilantro (about half a cup)
A pinch of Cumin
1 Small Onion
Salt
INSTRUCTIONS
1. Cut husked tomatillos in half and set on a baking sheet. Roast in the oven at 350 degrees for approximately 15 minutes (until soft).
2. At the same time roast chiles, garlic and onion for approximately 15 minutes, turn chiles over and roast the other side for an additional 15 minutes until chiles are charred.
3. Throw chiles in a paper bag to sweat. Once cooled (preferable with gloves), under cool water remove the skin from the chiles as well as seeds and veins. (the less seeds and veins you remove the spicier your sauce).
4. Add chiles, roasted garlic, onion, tomatillos, and other ingredients to a blender and blend for desired consistency.
