This salsa is perfect in the Mexican Scrambled Egg Tortilla recipe. You can any use leftover salsa over a simple piece of baked white fish or incorporate it into some enchiladas. If you like your salsa with some heat, leave in the seeds of the peppers.
1 poblano pepper, seeded and cut into quarters
2 tablespoons extra virgin olive oil, divided
Salt, to taste
Freshly ground black pepper
1/4 medium white onion, diced
1 small clove garlic, minced
1/2 jalapeño, seeded and diced
1/4 cup roughly chopped fresh cilantro
1/4 cup water
1. Preheat oven to 425°F.
2. Remove papery outer layer from tomatillos and rinse under warm water. Cut into quarters and place on a baking sheet along with poblano pepper. Drizzle with 1 tablespoon oil and season with salt and pepper. Gently toss to evenly coat. Roast for about 15 minutes, until vegetables are softened.
3. Meanwhile, in a medium sauté pan, heat remaining 1 tablespoon oil over medium heat. Add onion and cook until softened, about 5 minutes. Season with salt and pepper. Add garlic and cook for another 1-2 minutes. Transfer to a blender along with roasted tomatillos and poblano (and the juices from the pan), jalapeño, cilantro and water. Slowly pulse until mixture is just combined and still a bit chunky.
Makes 1 cup.