- 1 large poblano pepper, stemmed, halved and seeded
- 1/2 large white onion, cut into 4 wedges
- 4 cloves garlic
- 2 1/4 pounds tomatillos, husked
- 1/2 teaspoon ground cumin
- 1/4 cup fresh lime juice or bottled Key lime juice
- 1 tablespoon distilled white vinegar
- 1 1/2 teaspoons sugar
- Kosher salt
- 3 red jalapeno peppers, thinly sliced crosswise (with seeds)
- Chopped fresh cilantro, for topping (optional)
Start with our step-by-step canning how-to.
Sterilize four 8-ounce canning jars and lids.
Preheat the broiler. Put the poblano halves skin-side up on a foil-lined broiler pan with the onion and garlic. Broil until the poblano is charred and the onion and garlic are browned, about 8 minutes. Cool the poblano slightly, then peel.
Pulse the tomatillos in a food processor in batches until coarsely chopped, then transfer to a bowl. Add the poblano, onion and garlic to the processor and pulse until coarsely chopped (do not overprocess). Transfer to a large, wide saucepan. Add the cumin, lime juice, vinegar, sugar and 1 tablespoon salt. Bring to a boil over high heat and cook, stirring occasionally, until slightly reduced, 3 to 4 minutes.
Add the tomatillos and jalapenos to the pan, cover and return to a boil. Cook until heated through, 3 to 4 more minutes.
Photograph by Charles Masters
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