Tomatillo Salsa Verde

Tomatillo Salsa Verde

2 pounds tomatillos, peeled and washed

1 jalapeño, stemmed and seeded

1 poblano chile, stemmed and seeded

1/2 bunch cilantro, coarsely chopped

1 teaspoon salt

3/4 cup water

Preheat the oven to 350ºF.

Put the tomatillos, jalapeño, and poblano on a rimmed baking sheet. Roast, stirring the contents of the pan once or twice, until the tomatillos are soft, about 45 minutes. Cool briefly then put the tomatillos, jalapeño, poblano, cilantro, and salt in a blender or food processor and puree until smooth. Add the water and puree until incorporated. The salsa keeps for 1 week in the refrigerator.