Submitted by Ford Leare, Georgetown, Men
| 3 | lbs. tomatillos, husked |
| 4 | medium poblano chiles, roasted, seeded, deveined and chopped |
| 2 | small garlic cloves, minced |
| 8 | scallions, minced |
| 1 | cup fresh cilantro, minced |
| 2 | Tbsp. fresh marjoram, minced |
Preheat oven to 375. Place tomatillos on a baking sheet and roast until skins blister, about 20-25 minutes. Once cool, place tomatillos in blender with remaining ingredients. Puree until smooth. Can be stored in the refrigerator in a closed container for up to 2 days. Serve with corn chips.
