Roasted Tomatillo & Poblano Salsa

4 Steps to complete

• 1
  Place the poblano peppers directly on the stovetop burner. Turn the burner to the highest setting and set your peppers directly on the flame. Use a pair of tongs to turn the peppers until their skin is completely blackened. Place the peppers in a plastic bag for about 5 minutes. The skin will loosen as the pepper steams, then you can easily remove the skin. Place the peppers on top of a paper napkin and gently rub off the skin, make a slit to remove stems, seeds and veins.
• 2
  Place a sheet of foil on top of a griddle or sauté pan. Preheat for 2 minutes on medium heat.
• 3
  Place tomatillos, onion, serrano peppers, and garlic on the foil-lined griddle and roast until ingredients have a light char on them. Using tongs, rotate ingredients for even cooking, about 8 minutes. Remove and discard skin from the garlic.
• 4
  Transfer ingredients into a blender along with water and salt. Pulse the ingredients until the sauce has reached a thick salsa consistency. Transfer salsa into a bowl. Serve with tacos, or quesadillas. Enjoy!