Submitted by Ford Leare, Georgetown, Men
|3||lbs. tomatillos, husked|
|4||medium poblano chiles, roasted, seeded, deveined and chopped|
|2||small garlic cloves, 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.