- 2 lbs tomatillos, husked and cut in half
- 2 medium Anaheim or Poblano chili peppers (~8–10 ounces in weight), cut in half and seeded (keep the seeds if you want the heat) – The poblano is a tad milder.
- 1 large yellow Vidalia onion, cut in large chunks
- 3 cloves garlic
- 1 small jalapeno, cut in half and seeded (keep the seeds if you want the heat)
- 1 lime, juice ~1/8 cup juice
- Zest of one lime
- 1/8–1/4 cup white sugar
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1/2 cup rough chopped cilantro
- 1 1/2 tsp cumin
- Preheat oven to 500F, rack in the middle.
- Line a rimmed baking sheet with foil.
- To the pan add the tomatillos, peppers, onions and garlic.
- Roast for 18-20 minutes or until the skins are charred and the peppers have turned soft.
- Using tongs, place all the veggies into a food processor or blender. I LOVE LOVE LOVE my Ninja BL642Z Nutri Blender Duo with Auto-iQ *Note you can include the juices, I normally don’t as I don’t like my salsa runny.
- Add in the rest of the ingredients.
- Place the lid on (be sure to vent it so it doesn’t explode) and process until desired consistency.
- Taste for flavor but keep in mind the salsa needs to sit in the refrigerator at least 4 hours to allow the flavors to bloom and marry.
- Transfer to a container, cover and allow to chill in the fridge for at least 4 hours before eating.
I HIGHLY recommend the Ninja BL642Z Nutri Blender Duo with Auto-iQ!!! I absolutely love it!