Broil the tomatillo, pablano, and Serrano until both side are charred (about 3-4 minutes each side). Once done wrap them all in foil and let rest 10 minutes. Then unwrap and pull the skin off of the pablano and remove the seeds. Tomatillo and Serrano do not need to be peeled or seeded. Place them all in to the bowl of a food processor.
Add the garlic, sugar, and salt. Pulse the mixture until the ingredients are coarsely chopped. Add 10 tablespoons of water, the onion, and the cilantro. Pulse again until coarse puree forms then transfer to a serving dish.
Originally Submitted
2/9/2014
0 Out of 5 from
0 reviews
You can add this Salsa Verde recipe to your own private DesktopCookbook.
