Ingredients
Scale
- 1 lb tomatillos, quartered
- 1 large poblano pepper, halved and seeded
- 1-2 jalapeno peppers, halved and seeded
- 2-3 serrano peppers, halved and seeded
- 6 garlic cloves, minced
- 1/2 large sweet onion, roughly chopped
- 1-2 tbsp olive oil
- 1/4 tsp dried oregano
- 1 tsp salt
- 2 tbsp sweetener of choice
- 1 tsp apple cider vinegar
- 1/4 tsp cumin
- 1/4 tsp hot sauce
Instructions
- Line a baking sheet with foil.
- Place the jalapenos, poblano and serrano pepper on the baking sheet making sure that the jalapenos and poblanos are placed skin side up. Drizzle 1 tbsp of olive oil over the ingredients, making sure to cover everything. Place baking sheet in the oven on "Broil - Hi" for about 5 minutes or until the skin on the peppers begin to blister. Remove from the oven and allow them to cool.
- To prepare the tomatillos, add the tomatillos to a pot and fill the pot so that the water covers the tomatillos. Bring the water to a boil and boil the tomatillos until they soften but are still firm, about minutes. Remove the tomatillos from the water and allow them to cool.
- As peppers roast, add 1 tbsp of olive oil to a skillet and heat on medium-high heat. Once oil has been heated, add the sliced onion. Add a pinch of salt and stir to combine the ingredients. Continue to cook the onions until they begin to caramelize, about 10-12 minutes. Once the onion has caramelized, add the minced garlic. Stir continuously for about 1 minute or until the garlic becomes fragrant.
- Once the peppers have roasted, remove them from the oven and allow them to cool. Once cooled, remove the skin from the poblano and jalapeno peppers. Add the tomatillos, roasted peppers, onion, garlic and all the other ingredients to a food processor and process until smooth.
Notes
- Feel free to add more hot sauce if desired
- Prep Time: 5
- Cook Time: 10
- Category: Snacks
- Method: Skillet
- Cuisine: Mexican
- Diet: Gluten Free
