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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