1 lb tomatillos
2 jalapeño peppers
2 cloves of garlic, peeled
1/2 medium onion, quartered, plus 1/3 Cup finely-chopped onion, divided
1 Cup chopped fresh cilantro (thicker stems removed first)
1/3 – 1/2 Cup water
Kosher or Sea Salt, to taste
1 tsp Poblano Powder
Remove and discard the papery outer husks from the tomatillos; discard husks. Scrub gently and rinse well to remove sticky sap from tomatillos.
Cut the stems and tops from the jalapeños, then slice them in half longwise. Use a spoon (and not your thumbnail!) to scrape away the inner membrane and seeds from the middle of each pepper half. If you want a little extra zing in your salsa, leave the chiles whole.
Lightly grease a large griddle or skillet, rubbing off the excess oil with a paper towel. Heat pan over medium heat. When the skillet is hot, arrange the tomatillos, peppers, garlic and onions in a single layer on the hot surface. Allow the vegetables to blister, turning them over with tongs to soften and slightly blister as much of the outer surfaces as possible. You will notice that the peppers, onions and garlic will soften and blister the fastest. After about 5 minutes, remove the onions, garlic and peppers and transfer to a food processor fitted with the puree blade.
Continue roasting the tomatillos for another 5-8 min, when the tomatillos have started to soften and are just starting to release their juices. Now transfer the tomatillos, too, to the food processor.
Allow the vegetable mixture in the food processor to cool a few minutes (the hot tomatillos might otherwise splash up and burn your skin), then add 1/3 Cup water, and pulse/process ingredients until you reach your desired salsa consistency.
Transfer green salsa to a serving bowl, and adjust salt to taste.
Stir in the cilantro and the chopped onions (feel free to add these to the puree if you don’t like the chunky cilantro and onions. Adding them after the fact adds texture back to the salsa).
If more heat is desired, add more Poblano Powder, to taste.
Store in an air-tight container and enjoy!
Yield: about 2 Cups
Adapted from Confessions of a Foodie.