I know the sugar sounds weird, but trust me you want it in there to break up the acidity of the tomatillos!
Ingredients:
1 lb tomatillos, remove husk, and rinse
1 poblano pepper
1 small red onion, peeled and quartered
cilantro
juice of ½ lime
2 chipotle peppers in adobo sauce
salt to taste
pinch of sugar
Directions:
Turn oven on to broil. Toss tomatillos, quartered onion, and poblano pepper very lightly in olive oil, and place on a foil lined cookie sheet. Broil for 15-20 minutes, or until the skin on the pepper is bubbling, the tomatillos will brown, as well as the onion. Immediately place the pepper into a large plastic baggie and seal shut. Let it set for about 10 minutes, when it is cool enough to handle gently remove the skin front he pepper, and pull off the stem and remove the seeds.
Place all ingredients in a food processor or blender (I prefer a chunkier texture so we throw ours in the processor). Blend until desired consistence, adjust salt and serve!
This made about 28oz of salsa! Plenty to share or store in the fridge for later!
