SALSA DE TOMATE VERDE ASADO - Mexican Everyday pp. 154-155
Roasted Tomatillo Salsa (Poblano Variation)
This is similar to the tomatillo sauce base from More Mexican Everyday, described upthread by @MelMM . Tomatillos and garlic are browned well in a skillet and then zapped in a blender with white onion, chiles, cilantro and water. Season to taste and serve.
However, having done this before, I took liberties today and broiled two poblanos with the tomatillos and (tripled) garlic. I also added 4 fat, trimmed scallions to the broiler pan. I let everything get good and brown and then let them cool, removing the poblanos to a foil pack to steam for a half hour as everything else cooled. Then I blitzed everything with my immersion blender, adding the zest and juice of a lime, and salt to taste. This makes a very mild green salsa that is good for eating, as well as as a base for other dishes. Some of this will hopefully be used for the salmon in green pipian sauce later this week. Tonight it will be for chips and tacos.
