Fresh Tomatillo Salsa

1. 1

   In a medium bowl, mix the onions with the kosher salt and let stand.

2. 2

   Roast the poblanos and jalapeno directly over a gas flame or under the broiler for 5 to 7 minutes, turning occasionally, until charred all over.

3. 3

   Transfer the poblanos and jalapenos to a bowl, cover tightly with plastic wrap and let steam for 10 minutes.

4. 4

   Peel and seed, then transfer to a blender.

5. 5

   Add the tomatillos, cilantro, mint, garlic and lime juice, and process until smooth.

6. 6

   Transfer to a large bowl.

7. 7

   Drain the onions and stir into the bowl.

8. 8

   Season the salsa with salt, if necessary.

9. 9

   Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.