Recipe: Tomatillo Poblano Salsa
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Ingredients
- 2 lb. Poblano Peppers
- 2 lb. Fresh Tomatillo, chopped
- 6 oz. Markon Ready-Set-Serve Green Onion, chopped
- 2 oz. Jalapeño Pepper, seeded
- 6 ct. Markon Limes, 8 oz. of juice
- 1 oz. Markon Ready-Set-Serve Cilantro, chopped
- 2 Tbsp. Kosher Salt
Recipe Preparation
1. Place the whole peppers on a heated char-grill, broiler or open-range burner. Lightly blacken and char the pepper skin on all sides. Place in a hotel pan to cool.
2. Scrape the charred skin off the peppers using a paring knife. Remove the cores and seeds, Scrape off excess seeds.
3. Place the poblano peppers and all remaining ingredients in a blender. Purée until smooth.
4. Transfer to a covered storage container, label, date and refrigerate until needed.
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