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Mexican | |
| 1 1/2 pounds tomatillos (about 11 medium tomatillos), husks removed, tomatillos cored and quartered 3/4 cup roasted, peeled, and chopped Hatch chiles (from fresh or thawed frozen chiles) 1/2 cup chopped fresh cilantro leaves and tender stems 1/4 cup chopped sweet onion 2 tablespoons fresh lime juice 1 tablespoon chopped garlic 2 teaspoons kosher salt 1 teaspoon agave nectar | |
| Bring a large pot of water to a boil over high. Add tomatillos, and return to a boil; cook until softened, about 4 minutes. Drain well, and let cool 10 minutes. or Smoke the tomatillos about 1 hour and let cool. Transfer to a food processor. Add chiles, cilantro, onion, lime juice, garlic, salt, and agave, and process until mostly smooth, about 30 seconds. Refrigerate in an airtight container up to 2 weeks. | |
Unrated | |
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