This is an excellent spicy salsa to dip your chips in. You can mix it into a couple of smashed avocados for an tasty guacamole.
I doubled this salsa and added broth to it to make enchiladas verdes
Ingredients: Makes about a pint of salsa
5 large tomatillos (about ½ pound), husks removed
½ small white onion, peeled
2 large garlic cloves, peeled
1 poblano chili
1 jalapeño pepper and 2 Serrano chili peppers (This will make a spicy sauce. Use less chilies if you want a milder sauce)
3/4 tea. salt (to taste)
juice of one lime
1/2 cup cilantro leaves, plus a few for garnish.
3 Tb pepitas (green pumpkin seeds)
1/4 tea. dried oregano
Preheat oven to 425’ Spray a baking pan with non-stick olive oil spray. Place tomatillos, chilies, garlic, and onion on baking pan.
Bake for 10 minutes, remove garlic and tomatillos, and flip other vegetables. Bake 10 minutes more, until chilies are charred and soft and onions begin to brown. Remove from oven and let cool in a bowl or container. You can do this part a day ahead and pop the container in the fridge.
Toast pepitas on a comal or heavy frying pan over medium heat until they begin to pop. Let them cool, then grind them in a clean coffee grinder or spice grinder. If you don’t have a grinder, you can run them in a food processor.
Remove stems and seed pod from chilies. Keep some seeds for extra spiciness
Remove stems from tomatillos over storage container or blender container since they will make a mess. Add roasted vegetables and liquid from them, ground pepitas, lime juice, oregano, cilantro, and salt. Blend until smooth.