Ingredients
- tomatillos, husk removed
- 1 lb (about 10 sm/med)
- serrano pepper
- 4
- poblano pepper
- 2
- white onion, chopped
- ½ medium
- garlic, chopped
- 4 cloves
- salt
- pinch
- vegetable broth
- ~2 cups
Instructions
- Place tomatillos and peppers in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles.
- Combine tomatillos, peppers, white onion, garlic and salt, and enough vegetable broth so that liquid just covers the vegetables. Blend all ingredients until pureed.
- In a saucepan, over medium/high heat, bring salsa to a low boil, and remove from heat.
Notes
heat to taste. Four serranos has a touch of heat, but would be barely “medium.”
Makes about 3 cups of sauce.