Salsa, Roasted Tomatillo

Ingredientai

• 450g (about 1 lb) fresh tomatillos, husk removed, halved

• 150g (about ½ of one) white onion, medium diced

• 200g (about 2 medium) poblanos, de-stemmed and seeded, large chopped

• 20g (about 6 cloves) garlic

• 8g (about 1½ tsp) salt

Nurodymai

1. Preheat oven to 450°F/230°C.

2. Prep the onions and poblanos by breaking down into a medium chop. Dehusk and halve tomatillos.

3. Arrange the tomatillos, poblanos, onion, and garlic on a parchment-lined sheet tray.

4. Roast 15–22 minutes until everything is roasty, blistered and tender.

5. Move everything to a food processor, add 8g salt, add lid and rest to steam for 10 min.

6. Pulse to your preferred texture. Taste for salt and adjust. Chill before serving.