Home Court Cuisine Tomatillo Salsa

Tomatillo Salsa


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.

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