Tomatillo Salsa

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A popular technique in Mexican cooking, charring vegetables adds big flavor to salsas, sauces, and soups. Here, we broil poblano peppers to get that signature charred flavor before combining with onion, garlic, tomatillos and a handful of other ingredients.
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  • Level: Intermediate
  • Total: 1 hr 10 min
  • Prep: 50 min
  • Cook: 20 min
  • Yield: four 8-ounce jars
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Ingredients

Directions

  1. Sterilize four 8-ounce canning jars and lids (see Disclaimer).
  2. 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.
  3. 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.
  4. Add the tomatillos and jalapenos to the pan, cover and return to a boil. Cook until heated through, 3 to 4 more minutes.
  5. Fill the jars with the tomatillo mixture, leaving 3/4 inch headspace, then seal and process. After opening, top the salsa with cilantro, if desired.

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